How to Truss a Chicken, Portuguese Chicken, Piri Piri Chicken

Portuguese Piri Piri Whole Roasted Chicken

Portuguese Piri Piri Whole Roasted Chicken with Crispy Potatoes.... Piri Piri sauce is a little spicy, a little sweet, a bit salty and all around complex. It's like a flavor explosion in your mouth. 

Equipment

  • Roasting pan
  • Turbo Trusser

 Ingredients 

  • Whole chicken 5-6 lb.
  • 2 lb. redskin potatoes or medium russet potatoes peeled and sliced ¼”

Piri Piri Rub

  • 5 Tablespoons (Spicewalla Piri Piri powdered spice) or other Piri Piri spice powder
  • ¼ Cup red wine vinegar
  • ¼ Cup olive oil
  • 1 Tablespoon coarse kosher salt
  • 6 Cloves of minced garlic
  • ½ teaspoon fresh ground black pepper

Green Sauce

  • 1 Cup Greek Yogurt
  • 1 Cup Cilantro leaves (not packed)
  • ½ teaspoon kosher salt
  • ½ teaspoon ground coriander
  • 1 Tablespoon lemon juice
  • 1 Tablespoon olive oil

Instructions

  1. Rinse chicken and remove any innards and pat dry with paper towels
  2. Combine all Piri Piri ingredients in a bowl and mix well
  3. Brush Piri Piri mixture over entire chicken and under skin over the breast and inside the cavity of the chicken.
  4. Let marinate in refrigerator for 2-3 hours.
  5. Preheat oven to 425 degrees.
  6. In a large bowl combine sliced potatoes and 1 Tablespoon of Piri Piri mixture and 1 Tablespoon of olive oil. Toss in the bowl to evenly coat potatoes and then layer in the bottom of the greased roasting pan.
  7. Truss the Chicken with the Turbo Trusser.
  8. Place chicken directly on top of potatoes.
  9. Place roasting pan in the oven on the middle rack.
  10. Roast chicken at 425 degrees for 15 minutes and then turn down to 350 degrees
  11. While the chicken is roasting, place all of the ingredients for the Green Sauce in a food processor and blend until the mixture is smooth and creamy.
  12. Finish roasting until chicken has an internal temperature of 165 degrees F
  13. Remove from oven and let cool for 10 minutes, remove Turbo Trusser, carve, plate and garnish with buttered green peas. Enjoy!