Peri Peri Chicken
10 mins
4 SERVINGS
INGREDIENTS
Chicken- 1 Sadia Chicken Grillet (without gibblets)
- 1/2 cup vegetable oil
- 1/3 cup BBQ sauce
- 3 tbsp Worcestershire sauce
- 2 tbsp minced garlic
- 1 tbsp onion powder
- 2 tsp fresh squeezed lemon juice
- 2-4 tsp sriracha
- 1 tsp yellow mustard
- salt, to taste
- cracked black pepper, to taste
- 6 corn cobs
- 3 teaspoons butter
METHOD
- Prepare the marinade. Combine all marinade ingredients, adjusting Sriracha according to taste for desired spice level. Use 3/4 of this marinade to coat the chicken thoroughly, including under the skin. Cover and refrigerate overnight or for at least two hours.
- Preheat oven. Set the oven shelf to the middle position and preheat to 245°C.
- Take out the chicken from the refrigerator and and let it sit at room temperature for about 20 minutes to remove the chill.
- Heat 2 tablespoons of oil in an oven-proof pan over medium heat. Place the chicken down on pan and sear for 5-6 minutes until golden brown. Flip and sear the other side for another 5 minutes.
- Mix 2 more tablespoons of vegetable oil into the remaining 1/4 marinade. Baste the chicken with half of this mixture. Place the chicken in the oven, cook for 20 minutes at 245°C, then reduce the heat to 200°C and roast for another 35-40 minutes until fully cooked and juices run clear.
- If including corn, wrap each cob in foil and place them in the oven alongside the chicken. Cook for 35-40 minutes as well. Add butter to each cob before serving.
- Once the chicken is cooked, baste it with the pan drippings. You may also use the marinade as a dipping sauce.
- Serve the roasted chicken with the prepared corn. Enjoy!
Chicken Griller (Without Giblets)
No artificial flavours and preservatives
Chickens fed a balanced diet rich in cereal, bran, vitamins and minerals
Farm Fresh
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