Description
This Charred Finish Saucy Peri Peri Chicken is the kind of chicken that’s messy, saucy and absolutely worth getting your hands into. The ginger garlic, mustard, chili and peri peri sauces soak into the chicken, then the final blast of heat gives it those lovely browned edges.
Ingredients
Scale
- 1 whole chicken, cut into portions
- 1 tbsp ginger garlic paste
- 1 tbsp red chili paste
- 3 tbsp Steers garlic sauce
- 2 tbsp Steers peri peri sauce
- 3 tbsp mustard sauce
- Salt, to taste
- 3 tbsp melted butter
Instructions
- Add 1 tbsp ginger garlic paste, 1 tbsp red chili paste, 3 tbsp Steers garlic sauce, 2 tbsp Steers peri peri sauce, 3 tbsp mustard sauce, salt to taste and 3 tbsp melted butter to a large bowl. Mix everything really well.
- Taste the sauce before adding the raw chicken and adjust the salt or sauce if you think it needs a little more punch. If you’d like extra sauce for serving, set some aside now rather than taking it from the raw chicken marinade later.
- Add 1 whole chicken, cut into portions, to the bowl and rub the marinade all over the chicken.
- Get it into the thicker pieces and underneath any loose skin you can reach.
- Cover the bowl and refrigerate for at least 2 hours. Overnight is even better if you have the time.
- When you’re ready to cook, take the chicken out of the fridge while the oven heats to 400⁰F (200⁰C).
- Put the marinated chicken into a large heavy pot over medium heat.
- Cook for about 8 to 10 minutes, turning the pieces occasionally so they start cooking and pick up some colour. Don’t worry if they’re not fully cooked yet.
- Transfer the chicken and all the cooking juices to a baking dish. Cover loosely with foil and bake at 400⁰F (200⁰C) for about 25 to 35 minutes, depending on the size of the pieces.
- Remove the foil and turn the oven to its grill setting.
- Grill the chicken for 3 to 5 minutes, watching it closely, until the edges are browned and a little charred. The sauce can catch quickly, so don’t walk away at this stage.
- Let the chicken rest for about 5 minutes before serving.
- Little kitchen note: If you want more of that sticky, saucy finish, spoon some of the cooked pan juices over the chicken just before serving. Don’t reuse the uncooked marinade unless you’ve brought it to a proper boil first.
Notes
Prepared, tried, and tested by Rashida
