This mouthwatering Piri Piri Chicken is a sneak peek of The Primal Gourmet Cookbook by Ronny Joseph Lvovski. This recipe is Ronny’s spin on a classic Whole30 Roast Chicken dish. Pair it with roasted potatoes and a simple garden salad for a full Whole30 meal.
The Primal Gourmet Cookbook includes over 120 recipes, and 100 are Whole30 or easily modified to be so. We’re particularly excited about the Mojo Loco Chicken Wings and the Grilled Shrimp Cobb, but honestly, every single recipe is fantastic. Narrowing it down is an impossible task—you’ll just have to nab a copy of the book and see for yourself.
Ingredients
- 1 small yellow onion, halved
- 1/4 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- Juice of 1/2 lemon
- 4 garlic cloves, peeled
- 2 fresh red finger chiles (or Anaheim chiles, if not available)
- 1 1-inch piece fresh ginger, peeled
- 1 tbsp kosher salt
- 1 tsp smoked paprika
- 1 tsp sweet paprika
- 1 tsp dried oregano
- 1/2 tsp cayenne pepper, plus more if desired
- 1 2 1/2-3 lb whole chicken
Instructions
- IN a blender, combine the onion, olive oil, vinegar, lemon juice, garlic, chiles, ginger, salt, smoked paprika, sweet paprika, oregano, cayenne, and 1/4 cup water. Blend on high speed until smooth.
- DRY the chicken with paper towels. Using sharp kitchen shears or a sharp knife, cut along one side of the backbone, leaving the other side attached. Lay the chicken breast-side up on a cutting board and press down on the breastbone with your hands to flatten the chicken. Put the chicken in a large zip-top plastic bag and pour in the marinade. Massage the marinade all over the chicken, then squeeze as much air out of the bag as possible and seal. Place it on a baking sheet with the chicken breast-side down and refrigerate for at least 4 hours or up to overnight.
- PREHEAT the oven to 425°F. Line a 4-inch-deep roasting pan with parchment paper. Remove the chicken from the marinade, letting any excess drip off (discard the bag).
- PLACE the chicken in the prepared roasting pan and roast on the bottom rack for 40 to 45 minutes, until the thickest part of the thigh registers 165°F on an instant-read thermometer. Use a turkey baster or large spoon to baste the chicken with the rendered juices in the pan.
- SET the oven to broil, but keep the chicken on the bottom rack (putting the parchment paper closer to the broiler could cause it to catch fire). Broil for 4 to 5 minutes, until the skin is golden brown and crispy.
- SET the oven to broil, but keep the chicken on the bottom rack (putting the parchment paper closer to the broiler could cause it to catch fire). Broil for 4 to 5 minutes, until the skin is golden brown and crispy.
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