Whole Chicken (1)
over. Use kitchen scissors to cut along both sides of the backbone. Discard the bone or save to make soup stock.
Carefully open up the chicken. Using a sharp knife, cut out the ribs and breastbone. Turn the chicken back over and set aside.
In a blender, add
Red Bell Pepper (1)
Garlic (4 cloves)
Red Chili Peppers (4)
Salt (1 tsp)
Smoked Paprika (1 Tbsp)
Ground Black Pepper (1/2 tsp)
Distilled White Vinegar (1 Tbsp)
Extra-Virgin Olive Oil (3/4 cup)
Shake, then blend for 5 minutes, until the mixture changes color from light cream to light orange. Set the sauce aside. Leftovers can be kept for up to 6 weeks.
Place the chicken on a wire rack over a deep baking tray. Brush with the peri-peri sauce.
Bake at 400 degrees F (200 degrees C), for 45-50 minutes. Every 15 minutes, baste the chicken. Chicken is done when a meat thermometer inserted in the center of the breast reads between 160 and 165 degrees F (71 and 74 degrees C). You can also slice the skin between the leg and the breast and peek at the juices - if they’re clear, the chicken is done.
Leave the chicken to rest for 15 minutes.
Carve up the chicken. Serve with your favorite side dishes.