Prep time: 45 minutes and marinating time
Cook time: 1 hour
Serves 4.
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Ingredients
1 chicken, butterflied
Smoked paprika, to sprinkle
Peri peri marinade & sauce
2 red capsicums
2 red onions, quartered
125ml olive oil
4 cloves garlic, chopped
2 red serrano chillies, chopped
2 habanero chilles, chopped
1 tsp sweet paprika
1 tsp smoked paprika
¼ tsp white pepper
Finely grated zest and juice of 1 lemon
¼ tsp dried rosemary
4tbs red wine vinegar
Pickled Cucumber
125ml white vinegar
2 tbs white sugar
¼ tsp salt
5 peppercorns, bruised
1 Lebanese cucumber, thinly sliced
Aioli
2 egg yolks
2 tbs lemon juice
2 tsp Dijon
2 garlic cloves, crushed
250ml light olive oil
Method
1. To make marinade, cook capsicums and onions on a chargrill, barbecue or open flame, turning occasionally, until onion is charred and tender and capsicum skin blisters and blackens.
2. Place capsicum in a bowl and cover with a lid or plastic wrap. Stand for 10 minutes. Peel and discard skin.
3. Heat oil in saucepan over medium heat. Cook garlic and chillies until soft. Add capsicum, onions and remaining ingredients. Cook, stirring, for 5 minutes. Remove from heat. Using a stick blender, blend until smooth. Season.
4. Place chicken in a large dish. Add a third of the marinade and rub into meat. Refrigerate, covered, for 2 hours or up to overnight.
5. To pickle cucumber, stir vinegar, sugar, salt and peppercorns in a small saucepan over medium heat until sugar dissolves. Remove from heat. Stir in cucumber. Transfer to a bowl and refrigerate to cool and pickle. Drain to serve.
6. To make aioli, process egg yolks, juice, mustard and garlic until smooth. With motor operating, drizzle in oil until thick and smooth. Season.
7. Cook corn in a saucepan of boiling water for 5 minutes. Drain. Cut in half. Transfer to the barbecue and cook for 5 minutes, turning occasionally, until lightly charred.
8. Heat a charcoal or gas barbecue on medium heat. Add chicken and cook for about 25 minutes on each side or until charred and cooked through.
9. Set aside, covered, for 10 mins to rest. Cut into portions.
10. Serve chicken and corn with pickled cucumber. Drizzle corn with aioli and sprinkle with paprika.
Tip
Exact cooking time of chicken will depend on its size and thickness. Insert a skewer into the thickest part of the leg and the juices should run clear.