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Piri Piri Chicken under a Brick

This easy grilling technique is guaranteed to turn ho-hum chicken into a juicy, crisp-skinned, Piri Piri flavoured delight.
10 min
PREP TIME
40 min
COOK TIME
300
CALORIES
4
INGREDIENTS

INGREDIENTS 6 SERVINGS

  • 3 pounds (1.3 kilogram) whole chicken
  • 4 tablespoon (60 milliliter) piri piri (club house)
  • 1 tablespoon (15 milliliter) vegetable oil
  • 1 brick double wrapped in foil

Preparation

  • 1 Remove back bone from chicken and press down to flatten.
  • 2 Rub seasoning all over chicken including under skin.
  • 3 In oven safe heavy skillet over medium-high heat, add oil. Add chicken, breast side down. Brown for 1 minute.
  • 4 Place foil wrapped brick on chicken. Bake at 450°F (230°C) for 25 minutes.
  • 5 Remove from oven and remove brick. Carefully turn chicken over. Place brick back on top of chicken. Bake for a further 15 minutes or until internal temperature reaches 185°F (85°C).

NUTRITION INFORMATION

(per Serving)

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