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For the Chicken marinade place garlic, lemon juice, ground bay leaves, sweet paprika, oregano, smoked paprika, whisky and butter in a bowl and mix together. Next pierce chicken with a fork or knife to allow the marinade to penetrate the meat when cooking. Rub marinade all over chicken and allow to marinate for at least 30 minutes to absorb the flavours.
Cook chicken over a hot coal BBQ, turning frequently and basting with leftover marinade, for 30 minutes or until golden brown. Alternatively you can cook the chicken in the oven on 220°C for 15-20 minutes. Allow chicken to rest for 15 minutes before serving.
For the Piri Piri sauce, place all ingredients into a bowl and mix together. Season to taste. If you want it less spicy just add less chili or remove the seeds.
Cut chicken into portion with kitchen scissors and serve with a final basing of Piri Piri sauce. Enjoy with Laucke Crusty White bread rolls and a simple green salad.
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