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You can never have too many roast chicken recipes in your back pocket. So, take it from us: You’ll want to add this Portuguese rendition, courtesy of Ronny Joseph Lvovski’s The Primal Gourmet Cookbook, to your list ASAP.
A mainstay at Portuguese churrasquerias, this dish is named for the southeast African piri piri pepper. If you can find them near you, kudos. If not, use fruity, mild red finger or Anaheim chiles instead. Either way, this dinner party-caliber main is Whole30-, keto- and paleo-friendly.
P.S.: Before soaking the bird in the pepper marinade, spatchcock it. “Spatchcocking the chicken (butterflying it by removing the backbone) will reduce the cooking time and expose more of the skin, giving it a chance to get crispy,” Lvovski writes.
Excerpted from The Primal Gourmet Cookbook © 2020 by Ronny Joseph Lvovski. Photography © 2020 by Donna Griffith. Reproduced by permission of Penguin Canada. All rights reserved.
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