RECIPE: Peri Peri Chicken with Roasted Garlic Aioli and Hot Sauce
Recipe and Images by Maja Baska
Campfire cooking is something we look forward to every winter. This peri peri chicken recipe served with roasted garlic aioli and hot sauce is a family favourite.
PERI PERI MARINADE OR HOT SAUCE
A classic Portuguese chicken marinade. This sauce is great strained (or as is) as a hot sauce.
INGREDIENTS
1.5 cups chilli flakes
1 tablespoon Paprika (sweet or smokey both are good)
1.5 cups white vinegar (any light vinegar is fine: apple cider, white wine vinegar, I like cheap white vinegar best)
2 tablespoons vegetable oil
1 tablespoon ground cumin
1 tablespoon ground coriander
2 thumb sized pieces of ginger finely grated
2 tablespoons garlic powder (or 4 cloves fresh crushed garlic if you are missing this)
2 tablespoons either rice flour or cornstarch
4 cups water
METHOD
Dry fry the Chili flakes and paprika for 8 mins, stirring well.
Add the Vinegar to the hot pan (it will get pretty spicy in the room) and 'cook out'
the vinegar until it has almost disappeared and you are left with a paste.
Add the oil, cumin, coriander, ginger and garlic powder. Cook for a further 5-10 mins.
Mix a small amount of water into the starch then mix into the paste and add the water. Cook down to the consistency you like. Keeps in the fridge for a couple of months.
ROASTED GARLIC AIOLI
INGREDIENTS
10 cloves garlic unpeeled
Olive oil to roast garlic
3 egg yokes
1 teaspoon dijon mustard (or American mustard if you don't have Dijon)
1 tablespoon white wine vinegar
1 teaspoon salt
1 cup light vegetable oil
METHOD
Preheat oven to 180°C/ 160°C fan-forced. Cover in olive oil and Roast for 15 minutes or until tender. Stand for 10 minutes or until cool enough to handle. Squeeze garlic from skins. Set aside to cool completely.
Process egg yokes, roasted garlic, mustard, vinegar and salt until frothy and combined.
With the motor running, add oil in a thin, steady stream until mixture is thick and creamy. Keeps in the fridge for a couple of weeks.
PERI PERI CHICKEN
INGREDIENTS
1 free range chicken butterflied
Half a cup of Peri Peri marinade with extra to brush on while cooking
1 teaspoon of salt
Oven method:
Marinate the chicken as long as you can (overnight is great)
Take the chicken out of the fridge for an hour before cooking to bring it to room temp.
Preheat the oven to HOT, full blast, 250degrees.
Bake the chicken on hot for 20mins then turn down to 180 for another 30-45mins depending on the size of the chook.
Fire method:
Marinate the chicken as long as you can (overnight is great)
Get your fire roaring at least an hour before you want to cook. You want chunky coals to cook your chook over.
Take the chicken out of the fridge for an hour before cooking to bring it to room temp.
Cook the chicken flat out on a grill over the fire, baste with extra peri peri sauce a couple of times. Stick a knife into the deepest part of the meat and it will run clear when the chook is cooked.
Serve with remaining hot sauce and roasted garlic aioli. Also really delicious with some sweet potato roasted on the coals.
