Chilli Chicken

Try a different way to roast a chicken. Bursting flavours yet very simple, give it a go!

4 10 50

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Ingredients

1 whole Bannockburn Free Range Chicken, butterflied

2 roasted capsicums
1 spanish onion
1 tbsp brown sugar
4 cloves garlic
1 tbsp red wine vinegar
2 tsp smoked paprika
1 tbsp sambal oelek (chili paste)
3 tbsp extra virgin olive oil
add salt and pepper to taste

Method

Preheat oven to 190°c
Add the capsicums, onion, sugar, garlic, red wine vinegar, smoked paprika, sambal oelek, olive oil, salt and pepper to a food processor and blend all ingredients to a smooth paste.
Lay butterflied chicken onto a baking tray, and pour chili mixture onto the chicken. Using your hands, spread the mixture so it coats the chicken all over on both sides.
Cook for 50 minutes or until the chicken is nice and crispy.

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