材料 Ingredients
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做法﹕
| 1. | 參考蝴蝶式切雞的切法將雞沖洗乾淨，切開攤平後用紙巾擦乾。 |
| 2. | 把2/3的霹靂霹靂醬均勻的抹在雞上，放置在烤盤上(雞皮向上)用保潔膜包好放進冰箱冷藏至少4個小時。 |
| 3. | 烤箱預熱到425°F(220°C)。將雞移轉到烤箱用烤盤上，進烤箱烤到雞腿和雞胸交界處的溫度達到165°F(75°C)，約50分鐘。 |
| 4. | 剩餘的霹靂霹靂醬在小鍋裡燒熱或進微波爐加熱。取出雞裝盤，食用時佐以霹靂霹靂醬。 |
PROCEDURE:
| 1. | Refer to Butterfly a Chicken to rinse and flat the chicken then pat it dry with paper towels. |
| 2. | Spread 2/3 of the Piri Piri sauce all over the chicken. Place the chicken skin side up on a baking pan. Cover the pan with food plastic wrap and store it in fridge for at least 4 hours. |
| 3. | Preheat the oven to 425°F(220°C). Transfer the chicken onto a roasting rack and roast until the temperature between the breast and leg reaches 165°F(75°C)，approx. 50 minutes. |
| 4. | Heat the remaining Piri Piri sauce in a mall pot or in a microwave. Serve the chicken with Piri Piri sauce. |
最後更新 (Last Update): 11/25/2017
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