Frango Piri Piri

Blend the piri-piri chilies, garlic, lemon juice, olive oil, smoked paprika, oregano, red wine vinegar, and salt in a blender until a smooth, fiery red sauce forms. This piri-piri sauce is the heart of Portuguese grilled chicken tradition.

Place the spatchcocked chicken in a large dish and pour three-quarters of the piri-piri sauce over it, rubbing the marinade thoroughly into every surface and under the skin. Reserve the rest for basting. Cover and refrigerate for at least four hours, ideally overnight.

Remove the chicken from the refrigerator thirty minutes before cooking. Preheat a grill to medium-high or an oven to 200C. The chicken should be at room temperature for even cooking so the breast and thigh finish at the same time.

Grill or roast the chicken skin-side up for twenty minutes, then baste with the reserved piri-piri sauce. Continue cooking for another twenty to twenty-five minutes, basting every ten minutes, until the skin is charred and the internal temperature reaches 75C.

Remove the chicken from the heat and rest covered loosely with foil for ten minutes. The resting period allows the juices to redistribute throughout the meat, ensuring every piece is moist and succulent rather than dry.

Carve the chicken into pieces and drizzle with any remaining sauce and the resting juices. Serve with lemon wedges, grilled corn, crispy fries, and a simple green salad. This Portuguese classic delivers bold chili heat brightened by citrus and smoky paprika.