Frango Piri-Piri (Portuguese Grilled Chicken)

Ingredients

Method

1. 01
   Spatchcock the chicken: cut along both sides of the backbone with shears, open the bird out and press down hard on the breastbone until it lies flat. Even thickness is what stops the breast drying while the thighs finish.
   
2. 02
   Blend the chillies, garlic, smoked paprika, the juice and zest of the lemon, the vinegar, half the olive oil, the salt and the pepper into a smooth paste.
   
3. 03
   Set aside a third of the paste in a separate jar before it touches the chicken. That portion becomes the glaze at the end.
4. 04
   Mix the rest of the paste with the white wine and the bay leaves and rub it over the bird and under the skin of the breast and thighs. Cover and refrigerate for at least 4 hours, better overnight.
5. 05
   Grill over medium coals, skin side down first, until the skin is deep gold with patches of char, then turn and cook through, about 40 minutes in total. In the oven, roast at 200C for 35 to 40 minutes and finish under the top grill for colour.
   
6. 06
   Boil the reserved paste with the remaining olive oil for two minutes to make the glaze. Raw marinade that has sat with the chicken is not for brushing at the end.
7. 07
   Brush the glaze over both sides in the last few minutes on the heat, then rest the bird for 10 minutes before cutting it into quarters. Serve with fries and a green salad.

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