Poulet piri-piri au four

Ingrédients

• 1 whole chicken (spatchcocked)
• 3 cloves garlic (peeled and roughly chopped)
• 1/2 teaspoon dried red chilli flakes
• 1 Tablespoon smoked paprika
• 1/4 cup lemon juice
• 1 Tablespoon red wine vinegar
• 1/4 cup extra virgin olive oil
• Salt and pepper (to taste)
• 2 long green chillies (or jalapenos, roughly chopped)
• 1/2 cup fresh cilantro or fresh parsley leaves
• 1/2 Tablespoon extra virgin olive oil
• 1 Tablespoon lemon juice
• 1/2 cup mayonnaise (or plain yogurt)
• 1/4 cup sour cream

Préparation

1. 1

   Spatchcock the chicken (*how to below), if not already prepared. Thread two skewers through from side to side. (The skewers are used for easy turning of the chicken, but you can skip if you don't have skewers to use).

2. 2

   Combine the Piri Piri marinade ingredients in a food processor or blender. Process until smooth. Reserve 1/4 cup of the marinade and set aside.

3. 3

   Preheat oven to 425° F. (regular bake/not fan assisted). Rub piri piri marinade on to the top of the chicken. Place your chicken onto a baking sheet, skin side down. Place chicken in to pre-heated oven on the middle rack and roast for 15 minutes, basting once with the reserved marinade. Turn chicken over (skin side up. Cook chicken another 20-30 minutes, basting a couple of times with the reserved marinade, until cooked through to 165F internal temperature when measured in the thickest part of the chicken. Timing may vary (depending on the size of your chicken.

4. 4

   While chicken is cooking, make the dressing by combining all ingredients in food processor or blender and processing until well combined.

5. 5

   How to spatchcock a chicken: Place chicken on cutting board with breast side down and the drumsticks facing towards you. Using kitchen scissors and a sharp knife, cut down one side of the backbone, from one end to the other. Repeat on the other side. Remove and discard backbone. Flip chicken over and using the palm of your hand, press the chicken down to flatten slightly.