Peri Peri Chicken Marinade

The zesty compound butter makes this chicken unbelievably flavorful and addictive. The brine ensures it stays juicy—this recipe is a total game changer.

Ingredients:

1 Whole Chicken (or 3-4 lbs chicken pieces)

Zesty Peri Peri Butter:

• 1 stick of butter (softened)

• 1 tsp grated ginger or ginger paste

• 1 tsp onion powder

• 1 tsp coriander powder

• 2 tbsp garlic powder

• 1 tsp paprika

• 1 tsp cayenne pepper

• 1 tbsp oregano

• 1 tsp fresh parsley, minced

• 1 tbsp salt

• Zest of 2 lemons

Brine:

• 4 qts water

• 1/4 cup vinegar

• 1 tbsp olive oil

• 4 lemon slices

• 1 bulb of garlic, cut in half

• 1 serrano pepper, cut in half

• 1/2 tbsp salt

• Fresh thyme

Directions:

1. Prepare the Brine: In a large pot or container, combine water, vinegar, olive oil, lemon slices, garlic, serrano pepper, salt, and thyme.

2. Brine the Chicken: Submerge the chicken in the brine mixture. Cover and refrigerate for at least 4 hours (overnight is best) to let the flavors penetrate.

3. Make the Peri Peri Butter: While the chicken brines, mix the softened butter with ginger, onion powder, coriander, garlic powder, paprika, cayenne, oregano, parsley, salt, and lemon zest until well combined.

4. Preheat Oven: Preheat your oven to 400°F (200°C).

5. Prep the Chicken: Remove the chicken from the brine and pat it thoroughly dry with paper towels (this helps crisp the skin). Discard the brine.

6. Apply the Butter: Loosen the skin of the chicken gently with your fingers. Rub the Peri Peri butter generously under the skin and all over the outside of the chicken.

7. Roast: Place the chicken on a roasting pan or baking sheet. Bake for about 1 hour to 1 hour 15 minutes, or until the internal temperature reaches 165°F (74°C) and the juices run clear.

8. Rest and Serve: Let the chicken rest for 10-15 minutes before carving to keep it juicy. Serve with extra lemon wedges if desired.