Lemon and Herbs Peri Peri Chicken - RAPSA!

Add the whole chicken facing down on a cutting board.

Prepare the marinade by cutting the Estonia chili pepper and adding it to a food processor or blender.

Add the paprika, garlic, lemon juice, lemon zest, dried thyme, salt, and oil to the processor.

Blend the marinade until smooth.

Marinate the chicken by applying the marinade on one side, then turning it over and applying marinade on the other side.

Use a knife to score the chicken to help the marinade penetrate.

Refrigerate the marinated chicken for a minimum of 4 hours or overnight.

Preheat the grill to medium heat.

Grill the chicken skin side up for 25 minutes, checking occasionally.

After 25 minutes, turn the chicken over and brush with remaining marinade, then grill for another 25 minutes.

Check the internal temperature of the chicken to ensure it is cooked through, aiming for no overcooking to maintain moisture.

Equipment Needed

Allergens