Half Chicken Piri Piri Recipe
Joyce Farms chicken with ginger and guajillo marinade
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Ingredients
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Chicken
Piri Piri / Marinade
Finishing & Serving
Method
Chicken
Prepare and season chicken
Pat the half chicken dry with paper towels. Loosen the skin slightly from the breast and thighs with your fingers without tearing. Season both sides and under the skin lightly with 1.5 tablespoons kosher salt and 1 teaspoon black pepper. Place the chicken on a rimmed tray or in a resealable bag ready for the marinade.
Piri Piri / Marinade
Rehydrate guajillo chiles
Bring a small saucepan of water to a simmer. Add the stem- and seed-removed guajillo chiles and simmer gently for 8 minutes until softened but not falling apart. Remove chiles and transfer to a blender or food processor. Reserve 2 tablespoons of the soaking liquid.
Make the marinade
To the blender with the softened guajillos, add fresh red chiles, 6 garlic cloves, chopped ginger, 1 tablespoon smoked paprika, 1/2 teaspoon ground cumin, 3 tablespoons red wine vinegar, 2 tablespoons lemon juice, 1 teaspoon honey, 1 teaspoon dried oregano, 1 teaspoon kosher salt, 1/2 teaspoon black pepper and the reserved 2 tablespoons soaking liquid. Pulse to roughly combine, then stream in 1/2 cup extra-virgin olive oil while blending on medium until you have a smooth, slightly thick sauce (similar to a loose paste). Taste and adjust salt, acidity or heat as needed.
Marinate the chicken
Place the half chicken in the tray or a large resealable bag. Rub half the marinade thoroughly under the skin (breast and thighs) and over the exterior of the bird. Reserve the remaining marinade in a sealed container for basting while cooking. Marinate in the refrigerator for at least 2 hours and up to overnight for best flavor. If marinating more than 2 hours, bring the chicken to near room temperature (20–30 minutes) before cooking.
Cooking & Finishing
Grill or roast the chicken
Preheat a grill for medium-high indirect heat (about 375–425°F / 190–220°C) or preheat your oven to 425°F (220°C) and prepare a roasting pan on the middle rack. If grilling, set up coals or burners so you have a hot zone for searing and indirect heat for finishing. Sear skin-side down over direct heat for 3–4 minutes until nicely charred (watch for flare-ups), then move to indirect heat skin-side up. If roasting, place skin-side up on a rack in the roasting pan. Cook the chicken, basting every 10–12 minutes with reserved marinade, until an instant-read thermometer inserted into the thickest part of the thigh reads 165–170°F (74–77°C). This will take about 35–45 minutes depending on heat source and size. If the skin is browning too quickly, tent loosely with foil.
Finish and rest
During the final 5 minutes of cooking, brush the chicken with 1 tablespoon melted butter (optional) to add gloss and richness. Remove the chicken from the grill or oven and transfer to a cutting board. Tent loosely with foil and rest for 8–10 minutes to allow juices to redistribute.
Carve and serve
Carve the half chicken into breast, thigh and leg portions. Sprinkle with chopped fresh parsley and serve with lemon wedges on the side so diners can add extra brightness. Offer reserved extra marinade warmed as a dipping sauce if desired (bring to a boil for safety if it contacted raw chicken).
