Description
Zesty Peri Peri Chicken: A Flavorful Twist on Dinner
Ingredients
Scale
- 3–4 lbs Whole Chicken, butterflied
- 1 1/2 lbs Potatoes (Yukon or Reds), thinly sliced
- 2 Dried Ancho Chilies, rehydrated
- 2 tablespoons Smoked Paprika
- 6 cloves Garlic, crushed
- 1 tablespoon Kosher Salt
- 1 teaspoon Ground Coriander
- 1/4 cup plus 1 tablespoon Sherry Vinegar, Red Wine Vinegar, or Lemon Juice
- 1/4 cup plus 1 tablespoon Olive Oil
- 1/2 teaspoon Black Pepper
- 1 cup Plain Yogurt
- 1 bunch Cilantro, finely chopped
- 1/2 teaspoon Kosher Salt
- 1/2 teaspoon Ground Coriander
- Cracked Pepper, to taste
- 1 tablespoon Lemon Juice
- 1 tablespoon Olive Oil
Instructions
- Preheat the oven to 425°F.
- Rehydrate the dried chilies by simmering them in a small pot of water for 20 minutes. Remove the stems and seeds.
- Butterfly the chicken by rinsing, patting dry, and placing it breast down. Cut along the spine, remove it, and press down to flatten.
- Blend the marinade ingredients into a smooth paste.
- Brush a layer of the marinade onto a large sheet pan. Layer the thinly sliced potatoes on top and sprinkle with kosher salt.
- Marinate the chicken by brushing all sides with the marinade, then place the chicken skin side down on the potatoes.
- Turn the chicken after 15 minutes and brush some marinade on the skin side before baking until fully cooked (internal temperature of 165°F).
- Broil for a few minutes to crisp the skin, keeping an eye on it.
- Rest the chicken for 5-10 minutes before serving.
- Combine the cilantro sauce ingredients while the chicken roasts.
Notes
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: African
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 120 mg
Keywords: Peri Peri Chicken, Spicy Chicken, Grilled Chicken