Chicken marinated in a fiery piri-piri chili, garlic and lemon marinade, then grilled or roasted until the skin chars and blisters. Brought back from Portugal's African colonies and now a national favorite.
Blend the marinade
Blend the piri-piri chilies, garlic, lemon juice and zest, olive oil, red wine vinegar, sweet pimenton and salt into a smooth, fiery paste.
Marinate the chicken
Rub the marinade all over the spatchcocked chicken, working it under the skin where you can, and refrigerate to marinate.
120 minBring to room temperature
Take the chicken out of the fridge and let it sit at room temperature before cooking so it grills evenly.
20 minGrill skin-side down
Grill the chicken over medium heat, skin-side down first, until the skin chars and blisters in spots without burning through.
Finish cooking through
Flip the chicken and continue grilling, covered, until the thickest part of the thigh reaches full doneness and the juices run clear.
25 minRest before carving
Let the chicken rest before carving so the juices redistribute through the meat.
10 minServe
Carve the chicken into pieces and serve with extra piri-piri sauce on the side for those who want more heat.
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