Name: Peri peri char-grilled chicken with potato and corn salad
Prep time: 25 min
Cook time: 55 min
Total time: 80 min
Yield: 4
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 (see note); 2 bay leaves; 1 tbsp finely chopped thyme; 2 tsp smoked paprika; 125 ml (½ cup) extra-virgin olive oil; 80 ml (⅓ cup) red wine vinegar

Smoky, charred whole chicken meets a creamy potato and corn salad for an easy weeknight dinner, or impressive weekend entertaining.

Marinated in a punchy blend of chilli, red wine vinegar and herbs, whole chicken gets kissed by flame for the perfect char, locking in moisture and flavour.

Note: Deseed chillies if less heat is desired. If time permits, marinate the chicken overnight for extra flavour.

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 (see note)

2 bay leaves

1 tbsp finely chopped thyme

2 tsp smoked paprika

125 ml (½ cup) extra-virgin olive oil

80 ml (⅓ cup) red wine vinegar

Method

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, 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.

Maxwell Adey Senior Food Editor & Stylist

Maxwell has always been passionate about food. Born into a restaurateur and award-winning produce farming family, he was strongly steered into pursuing a career in advertising after completing his Bachelor of Public Communication at University of Technology, Sydney. After a very short stint, he decided to enrol in Commercial Cookery at TAFE to follow his true passion. Maxwell started out working in some of Sydney’s finest restaurants (Est., Claude’s and Moon Park) which helped further his love of all things culinary and developed his technical ability to cook. Later, he was lured into the magical world of food publishing where he freelanced for ten years for notable Australian commercial and editorial brands. He has also run his own business where he sells his marinated olives, dressings and sauces at food markets and select retailers. He excitingly joins the Gourmet Traveller team to bring his technical and creative expertise in food to the brand.

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