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Peri Peri Chicken with Cauliflower Grits

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Course Main
Cuisine Chicken

Ingredients
  

Chicken

  • 2 whole chickens split

For the rub

  • 1/2 cup smoked paprika
  • 1/4 cup turbinado sugar
  • 1/4 cup granulated garlic
  • 1/4 cup ground Bird's Eye chilies
  • 2 tbsp black pepper
  • 3 tbsp chopped parsley
  • 2 tbsp lemon zest
  • 1 tbsp salt
  • 1/2 cup olive oil
  • 2 tbsp vinegar powder

For the grits

  • 4 cup riced cauliflower
  • 1/2 qt heavy cream
  • 2 tbsp roasted garlic
  • salt to taste
  • 1/2 cup grated Parmesan

Instructions
 

Make the chicken

  • Mix all rub ingredients. Rub ½ mix on chickens on both sides; let marinate 2 hours or overnight. 
  • Roast chickens at 350 for 35 minutes.

Make the sauce

  • In blender, process remaining rub with ½ cup fresh basil, 3 cloves garlic, and ¼ cup orange juice

Make the grits

  • In a saucepan, heat cauliflower to draw out moisture. Add cream and garlic over medium heat, stirring often. As mixture thickens, add cheese and salt. 
  • Cook until the cauliflower is soft, and the mixture is creamy but thick.