Frango Piri Piri

Name: Frango Piri Piri
Total time: 1 h 4 min
Yield: 2 servings
Cuisine: portuguese
Ingredients: 700 g Chicken; 4 pcs Bird's Eye Chili; 4 pcs Garlic; 1 pcs Lemon; 2 pcs Bay Leaves; 2 tsp Paprika; 2 tbsp Red Wine Vinegar; 6 tbsp Olive Oil; 1.5 tsp Kosher Salt; 0.5 tsp Black Pepper; 10 g Coriander

Charred, smoky chicken glazed with fiery chilli, garlic and lemon.

Ingredients

700 g Chicken
4 pcs Bird's Eye Chili
4 pcs Garlic
1 pcs Lemon
2 pcs Bay Leaves
2 tsp Paprika
2 tbsp Red Wine Vinegar
6 tbsp Olive Oil
1.5 tsp Kosher Salt
0.5 tsp Black Pepper
10 g Coriander

Method

In a mortar or small food processor, blend {birds_eye_chili}, {garlic}, {lemon}, {bay_leaves}, {paprika}, {red_wine_vinegar}, {olive_oil}, {kosher_salt}, and {black_pepper} into a loose paste until intensely fragrant and brick red.
Pat {chicken} very dry so it grills instead of steaming, butterfly if needed, then rub all over with the marinade. Leave refrigerated until the surface is well seasoned and lightly stained red.
Heat a grill pan or barbecue to high heat. Grill {chicken} skin side down first, without crowding, until blistered and lightly charred, turning and basting with reserved marinade as it cooks. Cook until the thickest part reaches a safe temperature and the juices run clear.
Rest {chicken} on a warm plate so the juices settle and the flesh stays succulent.
Slice {chicken}, spoon over any resting juices, then finish with {coriander}, a squeeze of {lemon}, and a final drizzle of {olive_oil} for brightness.