Peri Peri Chicken

Ingredients

• 600 g Chicken
• 4 pcs Birds Eye Chili
• 4 pcs Garlic
• 1 pcs Lemon
• 2 tsp Paprika
• 2 tbsp Brown Vinegar
• 3 tbsp Olive Oil
• 1.5 tsp Kosher Salt
• 0.5 tsp Black Pepper
• 4 tbsp Parsley

Method

1. In a blender, combine {birds_eye_chili}, {garlic}, the zest and juice of {lemon}, {paprika}, {brown_vinegar}, {olive_oil}, {kosher_salt}, and {black_pepper}. Blend until smooth and vivid, then taste so the heat, salt, and acidity are balanced.
2. Pat {chicken} dry so it grills instead of steams, then coat it all over with {birds_eye_chili} marinade. Leave it to marinate in the fridge until deeply seasoned and lightly stained red.
3. Cook {chicken} skin-side down first on a grill or ridged pan over medium heat, turning occasionally so the sugars in the marinade do not scorch. Grill until deeply charred in spots, the juices run clear, and the thickest part reaches safe doneness.
4. Rest {chicken} off the heat so the juices settle and the meat stays succulent.
5. Slice {parsley}, then serve {chicken} with a squeeze of remaining {lemon} and a scatter of {parsley} for freshness against the smoky heat.