Serves 8
70 min
Piri Piri Peach Chicken
Recipe GLPRf247e6ed85767b
A vibrant, spiced chicken dish featuring a piri piri and peach glaze. A whole spatchcocked chicken is seasoned and roasted until golden, then basted with a fiery marinade made from bird's eye chilis, fresh ginger, garlic, smoky paprika, and sweet roasted peaches. This African-inspired main delivers bold heat balanced by fruit sweetness, perfect for serving a crowd.
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Ingredients
1 whole chicken (3 to 4 pounds), backbone removed, spatchcocked
Kosher salt, to taste
5 garlic cloves, peeled
6 to 8 bird's eye chilis, stems removed
4 ripe peaches, halved and pitted
1 red bell pepper, quartered and seeded
1 piece fresh ginger (2 inches), peeled and sliced
1 tablespoon smoked paprika
1 teaspoon freshly ground black pepper
1 bunch fresh cilantro, leaves only
1/4 cup packed light brown sugar
1/2 cup plus 2 tablespoons blended oil
1/4 cup fresh lime juice (about 2 to 3 limes)
3 to 4 tablespoons water
1 large white or yellow onion, quartered
Directions
Preheat your oven to 425°F. Pat the spatchcocked chicken dry with paper towels and season generously inside and out with kosher salt and black pepper.
In a food processor, combine the garlic cloves, bird's eye chilis, peaches, red bell pepper, ginger, cilantro leaves, and brown sugar. Pulse until the mixture is broken down but still slightly chunky.
Add the smoked paprika, lime juice, and 2 tablespoons of the blended oil to the processor. Pulse again to combine until you have a thick paste.
Reserve half of the piri piri peach paste for basting. In a separate bowl, whisk the remaining half with the water and 1/2 cup of blended oil to create a thinner sauce.
Rub the reserved thick paste all over the chicken, making sure to coat the skin and tuck some under the skin where possible. Scatter the onion quarters around the chicken on the roasting pan.
Place the chicken skin-side up on a large roasting pan. Roast for 35 to 40 minutes, basting the chicken with the thinned sauce every 10 minutes.
Continue roasting until the chicken reaches an internal temperature of 165°F at the thickest part of the thigh (not touching bone). The skin should be deeply caramelized and golden.
Remove the chicken from the oven and let it rest for 5 to 10 minutes before carving. Serve with the pan juices and roasted onions spooned over the meat.
