This is one of those recipes I make over and over again. I love the crispy skin and succulent meat but it’s the chilli zap that makes this dish. If you are a fiery hot spice fan, this is one you’ve got to try.
The first time I made it, I actually made it a bit too spicy. I don’t do such things often but I’ve now got the recipe just the way I like it. It’s super spicy but not so much so that you can’t taste the other complimentary flavours.
If you have any marinade left over, keep it. It’s great used as a dipping sauce or you could mix it with a little Greek yogurt to make a delicious raita.
I roasted my own capsicums (Red bell peppers) and skinned them for this recipe. If you don’t want to go to the trouble, jarred roast peppers work just fine.
After you use the limes for the marinade, be sure to stuff them right up the bird’s butt. The bitter-sweet flavour of the limes steams into the meat. I want to make this all over again!
So go on… Plan to make this at the weekend. You’ll be glad you did and I’d love to hear how you liked it.
International & UK Orders
- 2 1.5k free range chicken
- 6 cloves garlic - roughly chopped
- 1 teaspoon oregano
- 4 teaspoons smoked piccante paprika
- 3 dried red chillies
- 2 roasted capsicums (Red bell peppers)
- 30g chopped fresh coriander
- 125ml extra virgin olive oil
- Juice of four limes (retain the limes)
- Salt and pepper to taste
- To make the marinade, blend the olive oil, lime juice, roasted capscums, red chillies, paprika, garlic, coriander and oregano in a blender into a smooth paste.
- Cover the birds completely - inside and out with the marinade and leave for at least one hour or up to 48 hours. The longer the better.
- When ready to cook, pre-heat your oven to 200c (400f). Stuff the retained limes into the cavities of both and tie shut.
- Place the chicken in a deep roasting tray and cook for one hour. Times may vary so use a meat thermometer. I usually play it safe and aim for 73c (164f).
- I like to mix any remaining (not used) marinade with a little yogurt to serve. Leftovers are awesome in salads, curries or sandwiches.