The Melaniff Family Cookbook

Peri Peri Chicken

From Cook’s Illustrated - July & August 2015

Ingredients

4 - 10 arbol chiles, stemmed

3 T olive oil

2 T salt

8 garlic cloves, peeled

2 T tomato paste

1 shallot, chopped

1 T sugar

1 T paprika

1 T five-spice powder

2 t lemon zest plus 1/4 C juice (2 lemons)

1 t pepper

1/2 t cayenne pepper

3 bay leaves, crushed

6 Lbs chicken, pieces

1/2 C dry-roasted peanuts, chopped fine

Procedure

Process arbol chiles, oil, salt, garlic, tomato paste, shallot, sugar, paprika, cayenne and bay leaves until smooth, 10 to 20 seconds. Taste for heat and add additional arbol chiles as desired.

Using a fork, poke skin of chicken pieces in 8 to 10 spots.

In a large bowl, combine chicken, paste, and peanuts. Toss until coated. Cover and refrigerated for at least 6 hours or up to 24 hours.

Heat gas grill at high fro 15 minutes, clean and coat grill with oil. Reduce heat to medium, turning off one set of burners to create an indirect area.

Place chicken skin side down on hotter side of grill and cook until browned and blistered is spots, 2 to 5 minutes. Flip chicken and cook until second side is browned, 4 to 6 minutes.

Move chicken to cooler side of the grill and arrange, skin side up, with legs and thighs closer to the heat.

Cook until the breasts are at 160ºF and legs are at  170ºF

Transfer to a serving platter, cover with aluminum foil, and let rest 10 minutes.

in Cool Place.

On www.melaniff.com since 2015