Piri Piri Chicken

Pat the chicken dry with paper towels, place it breast-side down and cut along either side of the backbone with kitchen shears. Remove the backbone, then press down firmly on the breastbone to flatten the bird into a butterfly shape — this ensures even cooking. Rub the chicken all over with salt and freshly ground black pepper.

In a mortar or blender, crush the chili peppers and garlic, then add olive oil, white wine vinegar, crumbled bay leaf, paprika, and lemon juice and zest. Blend until smooth to make a thick paste — this is your piri piri sauce.

Rub two-thirds of the sauce thoroughly all over the chicken, including under the skin of the breast and thighs. Cover the remaining sauce and refrigerate it for basting later. Cover the chicken with plastic wrap and marinate in the fridge for at least 2 hours, ideally 4 hours.

Take the chicken out of the fridge 20 minutes before cooking to let it come closer to room temperature. Preheat a charcoal grill or oven to 220-230°C (430-450°F).

Place the chicken skin-side up over indirect medium-high heat (or on a rack in the preheated oven) and cook for about 35-40 minutes, turning once and basting several times with the reserved piri piri sauce, using a bunch of parsley as a brush.

In the last 8-10 minutes, move the chicken skin-side down to direct, higher heat (or switch the oven to grill/broil), baste once more, and cook until the skin is golden and crisp with lightly charred edges. Check for doneness near the thigh bone — the juices should run clear and the internal temperature at the thickest part of the thigh should read about 74°C (165°F).

Remove the chicken from the heat, cover with foil, and let it rest for 10 minutes so the juices settle evenly.

Cut into serving pieces and serve hot, drizzled with freshly squeezed lemon juice and the remaining piri piri sauce.