Piri Piri Chicken
Want to know the secret to getting the crispiest roast chicken you’ve ever made? Make this piri piri chicken, featured in Ronny Joseph Lvovski’s The Primal Gourmet Cookbook.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.purewow.com.
Cooking tools:
- Blender
- Instant-read thermometer
- Roasting pan
- Baster
- Kitchen shears
- Chef's knife
- Parchment paper
- Cutting board
- Paper towel
- Zip-top bag
- Baking sheet
- Oven
- Refrigerator
- Measuring cup
- Measuring spoon
- Spoon
Ingredients
- 1 small yellow onion, halved
- ¼ cup extra-virgin olive oil
- ¼ cup red wine vinegar
- Juice of ½ lemon
- 4 garlic cloves, peeled
- 2 fresh red finger chiles (or Anaheim chiles, if not available)
- One 1-inch piece fresh ginger, peeled
- 1 tablespoon kosher salt
- 1 teaspoon smoked paprika
- 1 teaspoon sweet paprika
- 1 teaspoon dried oregano
- ½ teaspoon cayenne pepper, plus more if desired
- One 2½- to 3-pound whole chicken
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