How to make piri-piri chicken
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Ingredients
- 3-4 red chillies (to taste), trimmed
- 3 garlic cloves
- 1½tbsp red wine vinegar
- 2 large lemons, 1 juiced, 1 cut into wedges to serve
- ½tsp caster or granulated sugar
- 1½ tsp smoked paprika
- 1 tsp dried oregano
- 1 tbsp olive oil
- 4 chicken legs
Method
- STEP 1Make the sauce Put the chillies, garlic, vinegar, lemon juice and sugar in a food processor with some seasoning; blitz to a purée. Transfer to a bowl and stir in the paprika, oregano and oil.
- STEP 2Prep the chicken Use a small, sharp knife to poke 6-8 deep holes all over each chicken leg, piercing fairly deeply. Place in a dish.
- STEP 3Seal in the flavour Brush half the sauce over the chicken legs. Cover, then marinate in the fridge for at least 1 hr, or overnight if preparing ahead. Preheat the oven to gas 3, 170°C, fan 150°C. Transfer the chicken legs to a roasting tin, leaving space between each, then roast for 40 mins.
- STEP 4Add more sauce Increase the oven to gas 7, 220°C, fan 200°C. Brush the remaining sauce all over the chicken with a pastry brush, then return to the oven and roast for a further 15 mins or until the chicken is cooked through and beginning to char. Serve with the lemon wedges for squeezing over.
