Jamie Magazine
By Jamie Oliver
Not Too Tricky
serves 4
About the recipe
This spicy chargrilled chicken packs a punch – the longer you leave it to marinate, the more intense the flavour. Serve with yoghurt to cool things down, if you like.
Recipe From
Ingredients
½ a bunch of fresh flat-leaf parsley
4 free-range chicken legs or 8 thighs, skin on, bone in
1 lemon
2 fresh red chillies
natural yoghurt
PIRI PIRI MARINADE
3cm piece of ginger
4 cloves of garlic
60ml olive oil
½ tablespoon paprika
½ tablespoon dried chilli
1 lemon
Method
- For the marinade, peel and chop the ginger, then peel and crush the garlic. Add to a bowl with the oil, paprika, dried chilli and lemon zest and juice, and mix well.
- Pick the parsley leaves and set aside. Finely chop the stalks and add to the bowl. Season and mix well.
- Add the chicken, massage the marinade into it and leave, covered, for at least 2 hours, or preferably overnight.
- When you're ready to cook, preheat the oven to 190ºC/375ºF/gas 5 and fire up your barbecue or get a griddle pan heating up on the hob.
- Wipe most of the marinade from the chicken (reserving it for basting, later) and place the chicken on the barbecue or griddle, skin-side down, until you have crispy, golden skin.
- Halve the lemon and place on the barbecue along with the chillies. Char lightly, then transfer to a board. Chop the chillies with most of the parsley leaves and set aside.
- Transfer the chicken to a roasting tray, cover with tin foil and pop in the oven for 35 to 40 minutes, or until the chicken is cooked through.
- Remove from the oven about 15 minutes before the end, baste with the remaining marinade and any tray juices and place back in the oven, uncovered, to let it get nice and gnarly.
- Remove the cooked chicken from the oven, dress it with the juice from the charred lemon, sprinkle over the charred chillies and serve with yoghurt and parsley.
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