Frango Piri Piri

🛒 Ingredients

• Chicken quarter, skin on, bone-in 200 g · 450 kcal
• Piri Piri peppers (fresh) 15 g · 6 kcal
• Garlic cloves 10 g · 15 kcal
• Lemon, juice 25 g · 5 kcal
• Olive oil 27 g · 243 kcal
• White wine vinegar 15 g · 5 kcal
• Smoked paprika 5 g · 9 kcal

👨‍🍳 Instructions

1. Prepare the Piri Piri marinade: Blend fresh Piri Piri peppers (or bird's eye chilies), garlic, lemon juice, white wine vinegar, olive oil, and smoked paprika until smooth.
2. Butterfly the chicken quarter (or cut a whole chicken into quarters) to ensure even cooking, then score the skin and flesh in a few places.
3. Generously coat the chicken with the Piri Piri marinade, ensuring it gets into the scored areas; season with salt and pepper. Marinate for at least 2 hours, or preferably overnight, in the refrigerator.
4. Preheat a grill to medium-high heat or an oven to 200°C (400°F).
5. Grill the chicken skin-side down for 5-7 minutes until charred, then flip and continue grilling, basting occasionally with remaining marinade, for 35-45 minutes or until cooked through and juices run clear.
6. Alternatively, roast in the preheated oven for 40-50 minutes, turning and basting every 15 minutes, until golden brown and cooked through.
7. Rest the chicken for 5-10 minutes before serving.