How To Make A Wood Roasted Chicken With Homemade Peri Peri | Jock Zonfrillo

One thing I can guarantee today is that this wood-roasted peri peri chicken is a recipe that will be passed onto generations FOREVER!
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🧑‍🍳 INGREDIENTS:
• 30g Olive oil
• 60g Brown onion, finely diced
• 50g Ginger, finely minced
• 35g Garlic, finely minced
• 5 Cayenne chillies, deseeded finely diced
• 1 Birdseye chilli, finely diced
• 10g Lemon peel or peel, finely diced
• 15g Raw sugar
• 5g Salt
• 125g Water
• 25g Lemon juice
• 20g Apple cider vinegar
• 75g Olive Oil
• 1 1.8kg Chicken, spatchcocked
• Flake salt
🧑‍🍳 METHOD:
For the peri peri marinade, heat grapeseed oil in a medium saucepan over medium heat. Add the chillies, lemon peel, ginger, garlic and brown onion and sweat, stirring often, until sweet and translucent, about five minutes. Add sugar and salt and sweat for another minute. Add the water to release any caramelised bits stuck to the pan.
Add the lemon juice, vinegar and olive oil and turn the heat to low. Let the sauce tick away until the onion, garlic and ginger are completely soft and beginning to meld into the sauce.
Use a stick blender to blend about a quarter of the sauce.
To roast the chicken, preheat an oven to 240C.
Season every nook and cranny of the spatchcocked chicken with salt. Cover all parts of the chicken with half of the marinade. Place skin side up on a rack set over a tray lined with foil.
Roast the chicken, basting it with the remaining marinade periodically until the chicken is charred and reads 55C on a thermometer. Remove from oven and rest chicken in a warm place for 15 minutes before serving.
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Still at it with bringing more veggie recipes into your diet this year? Find all my vegan and vegetarian recipes here: bit.ly/3H0Y9qg