What you'll need:
- 4 garlic cloves, chopped
- 1 onion, roughly chopped
- a decent dash of Worcestershire sauce
- the juice and zest of two lemons
- 4 mild red chillies, chopped and de-seeded
- 2 birds-eye chillies, chopped and de-seeded
- 1 tsp smoked paprika
- 2 tbsp white wine vinegar
- 1 tsp soft light brown sugar
- 1 tsp oregano (dried is fine)
- 1 chicken, spatchcocked
- small bunch of parsley
Time: 45 minutes
First, make your delicious peri-peri marinade by placing all of the ingredients (except, of course, for the chicken) into a food processor and pulsing until smooth.
In a shallow dish, place your spatchcocked chicken, and pour over all the marinade. Massage into the meat, cover, and leave in the fridge for at least three hours. For best results, allow to marinade overnight.
Preheat your oven to 200C (or fire up your barbecue if you're looking for a really authentic flavour!) and roast for 35 minutes, or until the juices run clear.
If you want a heavenly pairing, look to Margaret River in Australia. Goon Tycoons Grenache is an easy-drinking wine perfect for this favourite takeaway classic. After all, Grenache wines are a real joy to pair with food!
There you have it -- an easy recipe for Peri-Peri Chicken!
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