PERI PERI CHICKEN | SHERSON LIAN

Butterfly the chicken using kitchen scissors by cutting along the backbone and removing it.

Season the chicken generously with salt inside the cavity and black pepper, massaging it all over including the armpits and thighs.

Prepare the marinade by whisking together 1/2 cup of neutral vegetable oil, 1/3 cup of barbecue sauce, 2 teaspoons of mustard, lemon pepper seasoning, 3 cloves of minced garlic, 1 tablespoon of lemon juice, salt, and black pepper.

Add Sriracha to the marinade according to your spice preference, whisking until well combined.

Pour some of the marinade into the chicken, reserving some for basting later. Avoid cross-contaminating the marinade with utensils that touched the raw chicken.

Massage the marinade under the skin of the chicken for better flavor penetration.

Let the marinated chicken rest in the fridge for at least 2 hours, preferably overnight.

Remove the chicken from the fridge and let it sit at room temperature for 20 minutes before cooking.

Preheat the oven to 250 degrees Celsius. Place the chicken on an oven rack to allow for even cooking and charring.

Reduce the oven temperature to 200 degrees Celsius after placing the chicken inside and roast for about 20-25 minutes, basting generously with the reserved marinade every 10 minutes.

Once cooked, remove the chicken from the oven and tent it with foil to rest, allowing the juices to redistribute.

Prepare a salad by thinly slicing fennel using a mandolin, and cutting the apple into thin strips. Combine with Swiss chard and toss gently without dressing.

After resting, cut the chicken in half and serve with the salad on the side, adding a squeeze of lemon, salt, and a drizzle of extra virgin olive oil.

Equipment Needed

Allergens