This Hickory Smoked Peri Peri Chicken recipe features marinated whole chickens grilled to perfection using a zesty blend of red peppers, onion, garlic, and spices. It's a flavorful dish that you can enjoy any time of the year.
1: Preheat oven to 400°F.
2: On a baking sheet, combine peppers, onion, garlic, 1 tbsp olive oil, and 1 tsp salt. Transfer into the oven and roast for 30 minutes or until the vegetables are slightly charred.
3: In a blender, combine the roasted vegetables, olive oil, 2 tsp salt, 1 tsp black pepper, smoked paprika, oregano, coriander, vinegar, lemon zest, and juice. Blend on high until smooth and set aside to cool.
4: Using a sharp knife, remove the spine of the chicken and season both sides with the remaining salt and black pepper. Transfer the chickens into a large dish and pour 3/4 of the marinade over the top. Cover with plastic wrap and refrigerate for 24 hours. Reserve the rest of the marinade for basting.
5: Remove the chicken from the fridge to temper and preheat the grill to 350°F for 15 minutes. Insert a thermometer into the breast of the chicken and place it onto the grill. Once the chicken reaches 160°F, brush the marinade over the chicken and continue cooking until the internal temperature reaches 165°F.
6: Allow the chicken to rest for 20 minutes before carving.
