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Make the most of your roast

Piri piri grilled chicken

Spice up the traditional Sunday roast using this simple marinade. Less time preparing means more time catching up with the family.

6SERVES
5MIN PREP
70MIN COOK

INGREDIENTS

  • 2kg Steggles Family Roast Chicken
  • 3 small red chillis
  • ½ cup roasted capsicum, roughly chopped
  • 4 cloves garlic, crushed
  • 1 tablespoon sweet paprika
  • 2 tablespoons lime juice
  • 2 tablespoons chopped parsley
  • ¼ cup olive oil
COPY TO CLIPBOARD

METHOD

  1. Place the chillis, capsicum, garlic, paprika, juice, parsley and oil in food processor and process until almost smooth.
  2. Using kitchen scissors, cut chicken down the breastbone. Open out chicken, and press down heavily to flatten. Cut deep slits in the thickest part of the chicken breasts.
  3. Rub peri peri mixture all over chicken. With breast side up, place chicken on a roasting rack over a large baking dish. Bake in 190°C preheated oven for 1 hour and 15 minutes, or until cooked through. Serve with lime.
  • 2kg Steggles Family Roast Chicken
  • 3 small red chillis
  • ½ cup roasted capsicum, roughly chopped
  • 4 cloves garlic, crushed
  • 1 tablespoon sweet paprika
  • 2 tablespoons lime juice
  • 2 tablespoons chopped parsley
  • ¼ cup olive oil
COPY TO CLIPBOARD
  1. Place the chillis, capsicum, garlic, paprika, juice, parsley and oil in food processor and process until almost smooth.
  2. Using kitchen scissors, cut chicken down the breastbone. Open out chicken, and press down heavily to flatten. Cut deep slits in the thickest part of the chicken breasts.
  3. Rub peri peri mixture all over chicken. With breast side up, place chicken on a roasting rack over a large baking dish. Bake in 190°C preheated oven for 1 hour and 15 minutes, or until cooked through. Serve with lime.

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