Spicy and Juicy Peri-Peri Grilled Chicken

Ingredients:

1 whole chicken (about 3-4 lbs), spatchcocked

1/4 cup olive oil

1/4 cup fresh lemon juice

1/4 cup apple cider vinegar

1/4 cup chili paste or peri-peri sauce

3 garlic cloves, minced

1 tbsp smoked paprika

1 tbsp ground coriander

1 tsp ground cumin

1 tsp cayenne pepper (adjust for spice level)

1 tsp salt

1/2 tsp black pepper

1/4 cup fresh parsley, chopped (for garnish)

Directions:

Prepare the peri-peri marinade by combining olive oil, lemon juice, apple cider vinegar, chili paste, garlic, smoked paprika, ground coriander, cumin, cayenne pepper, salt, and black pepper in a bowl. Mix well.

Place the spatchcocked chicken in a large zip-top bag or shallow dish. Pour the marinade over the chicken, making sure it’s fully coated. Cover and refrigerate for at least 4 hours, or preferably overnight.

Preheat your grill to medium-high heat.

Remove the chicken from the marinade and let it come to room temperature while the grill heats up.

Place the chicken on the grill, skin side down. Grill for 10-12 minutes, then flip and grill for another 10-12 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).

Transfer to a cutting board and let it rest for 5 minutes before carving.

Garnish with fresh parsley and serve with extra peri-peri sauce on the side.

Prep Time: 15 minutes (plus marination) | Cooking Time: 25 minutes | Total Time: 4 hours 40 minutes

Kcal: 320 kcal per serving | Servings: 4