Spice up the traditional Sunday roast using this simple marinade. Less time preparing means more time catching up with the family.
Make the most of your roast
Piri piri grilled chicken
6SERVES
5MIN PREP
70MIN COOK
- 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
- Place the chillis, capsicum, garlic, paprika, juice, parsley and oil in food processor and process until almost smooth.
- 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.
- 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
- Place the chillis, capsicum, garlic, paprika, juice, parsley and oil in food processor and process until almost smooth.
- 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.
- 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.
You might also like…
Recipe saved to My Favourites
Link copied to clipboard
Copied to clipboard