Serves 4
Preparation time is 15 minutes, cooking time is 60 minutes
Ingredients
- ½ cup olive oil – (125ml)
- 3 large garlic cloves cut into silvers
- 4 small fresh red Serrano peppers or Scotch bonnet or Thai chillies, quartered lengthwise and seed
- 5 tbsp cider vinegar – (75ml)
- 6 Bay leaves
- 3 ½ to 4 pound chickens – (1750 to 1800grams)
Directions
- Preheat oven to 425F
- Wearing rubber gloves seed and quarter chilies in length. Add chilies with olive oil to a jar with a cover lid.
- Sliver garlic cloves and add to olive oil, add cider vinegar and shake well. Note* the longer the sauce sits, the better and more intense the flavour will be.
- Wash and pat dry chicken. Place chicken, breast side up in a low roasting pan. Rub chicken with fresh bay leaves, and then rub Piri-Piri sauce all over the chicken.
- Bake trussed chicken for 1 hour or until meat thermometer reads 180F.
- Remove chicken from roasting pan and let stand for 15 minutes before cutting into serving pieces.
- Serve and enjoy!