Ben would have you believe that Luke has still got it.
Thankfully Luke didn’t need to use the shower and is still on my side in the Shannen Doherty feud, otherwise the awkwardness would have continued for another decade.
Luke pulled into the driveway last night as the sun started to set, with Ben watching from my front window (“To make sure he doesn’t get lost”), still full of his Dylan McKay swagger.
He casually joined us in the kitchen (or as casually as you can when Ben pretends there are no more stools and demands to sit in Luke’s lap), as we put the finishing touches on the Luke Perry Peri Chicken and chatted about our time in Beverly Hills and Torz and Jen’s conveniently timed, ill-fated return to the spotlight (trying to piggyback on us, obviously).
I don’t know when exactly it happened, but by the time dinner was ready there were conveniently only two chairs, so again, Ben offered to sit on Luke’s lap (honestly I don’t know how I got a photo of him without Ben). Luckily for Luke, all the spice and heat was in the chicken (he needs something hot and ambiguously exotic, Ben demanded) as he was able to delicately turn down Ben’s advances without the help of a restraining order.
For a more intense flavour, the chicken can be marinated for up to two hours prior to roasting. While we just had the Chicken with some salad, it would go beautifully with some crispy potatoes, green beans or even some Sean Black Bean Salad.
Enjoy! Ben sure did.
Luke Perry Peri Chicken
1 whole (1.5-2kg) chicken, spatchcocked
6 small bird’s-eye chillies (seeds in for additional heat, if you wish)
½ teaspoon chipotle chilli powder
4 cloves garlic
zest and juice of 1 lime
2 tablespoons paprika
2 tablespoons oregano
¼ cup olive oil
¼ cup champagne vinegar
salt and pepper
Preheat oven to 220. Combine chillies, garlic, lime juice and zest, paprika, oregano, olive oil, vinegar, salt and pepper in a blender or food processor. Process to a thick paste.
Brush chicken with mixture and roast for 45 minutes, or until chicken is cooked through.
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