Soy-Free Piri Piri Chicken
Elevate your dinner menu with this irresistible Soy-Free Piri Piri Chicken, a flavorful twist on the classic Portuguese dish designed for those seeking hearty, allergy-friendly options. This recipe features a homemade marinade bursting with smoky paprika, zesty lemon juice, fiery red chili peppers, and aromatic dried oregano, ensuring every bite is packed with bold, vibrant flavors. The butterfly technique not only guarantees faster and more even roasting but also promises perfectly crisp skin and juicy meat throughout. With just 15 minutes of prep time and a straightforward cooking process, this dish is ideal for impressing guests or upgrading your weeknight dinners. Pair it with roasted vegetables, potatoes, or a fresh salad for a truly satisfying meal. Perfect for soy-free diets, this indulgent recipe delivers rich flavor without compromise!
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Recipe Information
Ingredients
- 1 approximately 3-4 pounds Whole chicken
- 4 tablespoons Olive oil
- 4 small, preferably bird's eye Red chili peppers
- 6 large Garlic cloves
- 2 teaspoons Smoked paprika
- 2 tablespoons Red wine vinegar
- 3 tablespoons Lemon juice
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Dried oregano
- 2 whole Bay leaves
Instructions
Preheat your oven to 400°F (200°C).
To prepare the Piri Piri marinade, blend red chili peppers, garlic cloves, olive oil, smoked paprika, red wine vinegar, lemon juice, salt, black pepper, and dried oregano in a food processor until smooth.
Clean and pat dry the whole chicken using paper towels. Ensure it is as dry as possible to allow the skin to get crispy during cooking.
Butterfly the chicken by removing the backbone using kitchen shears. Place the chicken breast-side up and press down firmly on the breastbone to flatten it.
Separate a third of the Piri Piri marinade and set it aside for basting. Rub the remaining marinade all over the chicken, ensuring a generous coating. Lift the skin where possible and rub the marinade underneath for intensified flavor.
Place the marinated chicken in a roasting pan, breast-side up. Insert the bay leaves under the chicken for added aroma during roasting.
Roast the chicken in the preheated oven for 45 minutes. After 45 minutes, baste the chicken with the reserved marinade and continue to roast for an additional 30 minutes or until the internal temperature reaches 165°F (75°C).
Once cooked, remove the chicken from the oven and let it rest for at least 10 minutes before carving.
Carve the chicken and serve with your choice of sides, such as roasted vegetables, potatoes, or a crisp salad.
Nutrition Facts
Calories |
809 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.1 g | 87% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 4850 mg | 211% | |
| Total Carbohydrate | 23.9 g | 9% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 3.8 g | ||
| Protein | 30.2 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 125 mg | 10% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 806 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
