Name: Peri peri char-grilled chicken with potato and corn salad
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Ingredients: 1 whole chicken (about 1.8kg), butterflied Extra-virgin olive oil, for drizzling; 1 kg kifpler potatoes, peeled and cut into 1cm-thick rounds; 100 gm mayonnaise; 50 gm sour cream; 1 garlic clove, finely grated Finely grated zest of 1 lemon, plus 60ml juice; 2 corn cobs, husks and silks removed; 1 small Spanish onion, finely diced ½ cup each (loosely packed) dill and mint, coarsely chopped; 4 long red chilies (about 120gm),coarsely chopped; 2 bay leaves; 1 tbsp finely chopped thyme; 2 tsp smoked paprika; 125 ml (½ cup) extra-virgin olive oil; 80 ml (1/3 cup) red wine vinegar

Peri peri char-grilled chicken with potato and corn salad

Recipe by Savory Key

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

300

kcal

Ingredients

1 whole chicken (about 1.8kg), butterflied Extra-virgin olive oil, for drizzling
1 kg kifpler potatoes, peeled and cut into 1cm-thick rounds
100 gm mayonnaise
50 gm sour cream
1 garlic clove, finely grated Finely grated zest of 1 lemon, plus 60ml juice
2 corn cobs, husks and silks removed
1 small Spanish onion, finely diced ½ cup each (loosely packed) dill and mint, coarsely chopped
PERI PERI SAUCE
4 long red chilies (about 120gm),coarsely chopped
2 bay leaves
1 tbsp finely chopped thyme
2 tsp smoked paprika
125 ml (½ cup) extra-virgin olive oil
80 ml (1/3 cup) red wine vinegar

Directions

For peri peri sauce, combine ingredients in a high-speed blender and blend until very smooth. Season to taste and set aside.
Place chicken in a large bowl, add half the peri peri sauce and massage to coat. Stand to marinate (15 minutes; see note).
Meanwhile, place potatoes in a large saucepan, cover with cold salted water, bring to the boil over medium-high heat and cook until tender when pierced with a knife (8-10 minutes). Drain, then cover with a clean tea towel to steam dry (5 minutes). Mix mayonnaise, sour cream, garlic, lemon zest and juice in a large bowl and season to taste. Add potatoes, turn to coat and refrigerate, turning occasionally, until chilled (30-45 minutes).
While potatoes are chilling, heat a hooded barbecue or lightly greased char-grill pan to high. Drizzle chicken with olive oil and season. Place chicken on barbecue, breast-side up, and grill for 30 minutes. Turn chicken, place corn on char-grill around chicken and grill, turning corn, until corn is charred and chicken juices run clear when thigh is pierced with a skewer (10-15 minutes). Transfer chicken to a plate and rest loosely covered with aluminium foil (15 minutes).
Transfer corn to a chopping board and cut kernels from the cob. Add corn kernels, onion and herbs to potato salad and toss well to coat. Season to taste. Joint chicken and serve drizzled with extra peri peri sauce and potato and corn salad on the side