Ingredients
1chicken
1cupolive oil
½cupwhite vinegar
8bird-eye chillis
8clovesgarlic
2medium onions
4tsporegano,dried
4tsppaprika
2tspsugar
4tspsalt
2tsppepper
1pepper,roasted
1lemon,juiced
1lbchip
½tsppaprika,smoked
½tspchili powder
½tspgarlic powder
¼tspwhite pepper
1tspsalt
2ozmayonnaise
2ozhummus
Preparation
Remove the chicken’s backbone by using a pair of kitchen scissors. Turn it over and flatten it down to spread the chicken out as much as possible.
Blend together all of the marinade ingredients in a food processor and spread half of it over the chicken.
Cover and marinate in the fridge for at least 3 hours or overnight.
Roast in the center of a preheated oven for 1 hour at 400 degrees F or until the thickest part of the thigh is 167 degrees F.
Once the chicken is cooked through, allow to rest for 10 minutes before serving.
Simmer the other half of the marinade for 2 to 3 minutes to make the Peri Peri sauce.
Use as a dip for the chicken or mix some into mayonnaise or hummus.
Shake some smoked paprika, chili powder, garlic powder, and white pepper into the chips!
Enjoy!
