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Easy, tasty, and perfect.

INGREDIENTS (Serves 6 to 8)
2 x 1.5kg Portuguese-style butterflied chicken, scored in thick parts
8 small sweet potato
4 tbsp olive oil
Piri Piri Sauce:
6 long green chillies
4 cloves garlic
2 tbsp dried oregano
2 tsps sweet paprika
⅓ cup red wine vinegar
Green Olive Jalapeño Salsa (makes 1½ cups):
250g jar jalapeño
1 cup chopped coriander leaves and stem, plus extra leaves, to garnish
½ cup pitted green olives
To serve:
Lemon  or lime wedges

COOKING METHOD:
Cook chillies on hot bbq until blackened.  Add chillies and remaining ingredients in saucepan and simmer for 5 minutes. Cool then blend in a Bullet.  Place chicken with sauce in a glass or ceramic pan and marinate for 4 hours or more ( do this while you work). Cook chicken on medium to low heat BBQ with a closed lid for 45 minutes turning often.  Once golden, remove and let sit for 10 minutes.

While the chicken is cooking rub the sweet potatoes with oil and season with salt and pepper.  Wrap each in oil and toss on BBQ for 35 minutes and turn often. Unwrap and slice and drizzle some additional oil on them.

For the salsa, combine jalapeño and liquid, coriander and green olives in a bullet or food processor.
Serve sweet potatoes with oil olive and chives.  Serve with Piri Piri Chicken and Jalapeño Salsa. Garnish with coriander leaves and serve with lemon.

Enjoy! 

Modified by Michele Chevalley Hedge. Original recipe & photo by our friends at Mindfood.

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