If you like Nando’s, then you’ll love this Thai Piri Piri Chicken!
As it’s Friday today I thought that it would be great to share a recipe that’s perfect to eat on a Friday night in! Thai Piri Piri Chicken!
This thai piri piri chicken has been our Friday night meal for the last few weeks. The thing is, this thai piri piri chicken feels like it should be bad for you, when in fact it’s quite the opposite!
You could actually call it healthy junk food!
The secret in the recipe is how the chicken is prepared. It’s not that it’s spatchcocked that’s the secret (it makes the chicken cook a little bit faster though!) It’s that the chicken is stabbed all around with the pointy end of the knife, and then marinated in a spicy salt rub.
This yields in a incredibly juicy and tender chicken that’s served with a spicy thai piri piri sauce. Think thai bird’s eye chili, garlic, kaffir lime leaves… All served with baked sweet potato chips and a fresh slaw!
Even though this recipe has a few steps, and a bit of waiting included in it, it’s actually very easy to make. And let me tell you that it is worth the wait!
And this thai piri piri chicken is the creation of the chef! Oh the perks of being together with a chef!
- 1.2 kg / 2.6 lbs whole chicken
- 1 tbsp coarse sea salt
- 5 garlic cloves
- Zest and juice from one lime
- 1 dried thai chili
- 1 tomato about 130 g /4.5 Oz, chopped
- 3 fresh red thai bird's chilli fresh frozen ones work too
- 4 dried red thai bird's chilli
- 1 shallot 35 g, about 1/3 cup
- 4 garlic cloves
- 10 kaffir lime leaves
- 1 tbsp salt
- 1 tbsp sugar
- 300 ml / 1 1/4 cup white vine vinegar
- 50 g julienned celeriac 1/2 cup, loosely packed
- 50 g julienned carrots 1/2 cup
- 50 g julienned red and white cabbage 1 cup
- 30 g julienned fennel 1/2 cup
- 1 clove garlic mined
- 1 tbsp finely chopped coriander packed
- 1/4 tsp sugar
- 1/4 tsp salt
- 1/2 tsp fish sauce
- 2 tbsp mild olive oil or a neutral oil
- 2-3 sweet potatoes
- 2 tbsp oil
- salt and pepper
Preheat the oven to 200°C / 392°F.
Pound salt, sugar garlic, chilli & zest to a paste. Add the lime juice
Spatchcock the chicken, stab it all over, front and back with the pointy part of the knife.
Rub the lime and salt mix all over the chicken, front and back.
Leave to rest for an hour.
While the chicken is resting, prepare the piri piri sauce
Once it's been resting, grill in a grill pan or in a large pan, skin side down first on a medium high heat until the skin has turned crisp and brown.
Turn over and grill for another 5 minutes.
Remove from the heat and place the chicken on a ovenproof tray.
Take 2 tablespoons of the piri piri sauce and place in a bowl.
Rub the chicken with the 2 tablespoon of piri piri sauce and place in the oven and bake in the oven for 40-45 minutes, or until the juices run clear.
While it's in the oven, you can prepare the coleslaw and baked sweet potato wedges.
Place all the in ingredients a saucepan.
Bring to the boil, and then turn down to a simmer.
Simmer for 15 minutes.
Remove from the heat and blend until smooth in a food processor or with a stick blender.
Pour the blended sauce back into the saucepan.
Bring back to the boil and reduce until it covers the back of a spoon.
It should reduce down to 1 cup.
Combine all vegetables in a bowl.
Make the dressing by combining all the ingredients in a small bowl, and whisk until combined. Pour over the vegetables and mix into the vegetables.
Cut the sweet potatoes into wedges around 6 per potato. Place on a baking tray. Add the oil, salt and pepper and rub over so the wedges are evenly covered in oil.
Bake for 30 minutes (together with the chicken, but on another tray)