Marinated chilli chickens

Here's a slightly more interesting take on your average roast chicken. If you're unable to find small chickens, larger ones cut into pieces will do. Adjust the spices to taste.

  • 1 hr 30 mins cooking
  • Serves 8
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Marinated chilli chickens
  • 4 x 500g (1-pound) small chickens
  • 2 brown onions (200g), chopped coarsely
  • 8 clove garlic, peeled
  • 8 fresh long red chillies
  • 1/3 cup (80ml) red wine vinegar
  • 1 tablespoon ground cumin
  • 2 tablespoon olive oil
  • 4 ripe tomatoes (750g), quartered


Marinated chilli chickens
  • 1
    Rinse chickens under cold water; pat dry with absorbent paper. Using kitchen scissors, cut along sides of chickens' backbones; discard backbones. Halve chickens along breastbones.
  • 2
    Blend or process onion, garlic, chillies, vinegar and cumin until almost smooth.
  • 3
    Heat oil in a large frying pan, add onion mixture; cook, stirring, until fragrant.
  • 4
    Blend or process tomatoes until smooth, add to onion mixture; cook, stirring, until mixture boils. Reduce heat; simmer, uncovered, stirring, for 20 minutes or until thickened. Season to taste. Brush chickens with half the chilli sauce; cover, refrigerate for 3 hours.
  • 5
    Preheat oven to 220°C/425°F.
  • 6
    Place chickens, skin-side up, on an oiled wire rack in a large shallow baking dish; roast for about 30 minutes or until cooked through.
  • 7
    Serve chicken with remaining chilli sauce and, if you like, green salad leaves, and grilled corn and zucchini salsa