Whole30 Piri Piri Chicken
Get ready to spice up your dinner routine with this bold and flavorful Whole30 Piri Piri Chicken recipe! This vibrant dish features a succulent spatchcocked whole chicken rubbed with a homemade piri piri sauce, made from fire-roasted red bell peppers, zesty red chilies, smoky paprika, garlic, and a touch of fresh lemon juice. Roasted to perfection in the oven, the chicken turns out juicy with a beautifully crispy skin, while the tangy, aromatic sauce adds an irresistible kick. Perfect for Whole30 enthusiasts, this gluten-free and dairy-free recipe is a healthy yet indulgent twist on a Portuguese classic. Serve it hot with extra piri piri sauce on the side for a crowd-pleasing meal that's bursting with fiery flavor.
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Recipe Information
Ingredients
- 3.5 pounds Whole chicken
- 2 large Red bell peppers
- 4 medium Red chilies (such as bird's eye or cayenne)
- 6 large Garlic cloves
- 0.5 cup Fresh lemon juice
- 0.5 cup Olive oil
- 2 tablespoons Apple cider vinegar
- 2 teaspoons Smoked paprika
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Fresh parsley
Instructions
Preheat the oven to 425°F (220°C).
To prepare the piri piri sauce, begin by roasting the red bell peppers directly over the flame of a gas stove or under the oven broiler until the skins are charred and blistered. Turn occasionally for even charring.
Once charred, place the peppers in a bowl, cover with plastic wrap, and let them steam for about 10 minutes. Then, peel the skin, remove seeds, and slice the flesh.
In a blender or food processor, combine the roasted red bell peppers, red chilies, garlic, lemon juice, olive oil, apple cider vinegar, smoked paprika, oregano, salt, and black pepper. Blend until smooth. Stir in the fresh parsley.
Pat the chicken dry with paper towels. Place the chicken breast-side up on a cutting board. Using sharp kitchen shears, cut along one side of the backbone. Flip and cut along the other side; remove and discard the backbone. Flatten the chicken by pressing firmly on the breastbone, splaying it open (spatchcocked).
Rub the chicken generously with half of the piri piri sauce, ensuring it's well coated on all sides.
Place the chicken on a baking tray lined with parchment paper or a roasting rack.
Roast the chicken in the preheated oven for about 45-60 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is crispy and golden brown.
Baste with additional piri piri sauce halfway through the cooking process.
Remove the chicken from the oven and let it rest for 10 minutes before carving.
Serve the chicken hot with the remaining piri piri sauce on the side.
Nutrition Facts
Calories |
1465 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.0 g | 163% | |
| Saturated Fat | 21.5 g | 108% | |
| Polyunsaturated Fat | 10.6 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 2528 mg | 110% | |
| Total Carbohydrate | 47.7 g | 17% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 17.3 g | ||
| Protein | 38.2 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 160 mg | 12% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1738 mg | 37% | |
*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.
