Piri Piri Chicken

• portions: 4 servings
• temps total: 1 hour 10 minutes

Ingrédients

For the marinade

Juice of ½ lemon

4 garlic cloves, peeled and crushed

2 tsp flaky salt

3 cloves garlic, peeled

for the sauce

1/2 a large or 1 small shallot, peeled, roughly chopped

1/2 medium red bell pepper, seeded, roughly chopped

1 piri piri, bird’s eye or other small red chili pepper, chopped, plus more to taste

1/4 cup fresh parsley or cilantro leaves, plus more for garnish

1 teaspoon paprika (I used smoked, regular is fine)

1/2 teaspoon dried oregano

Most of the finely grated zest and all of the juice of 1 lemon

2 teaspoons red wine vinegar

1 tablespoon olive oil, plus more for grill grates

1 teaspoon kosher salt

1 3 1/2 pound chicken or 3 1/4 pounds bone-in, skin-on chicken parts

tomato salad

2 to 3 large tomatoes into wedges

thin slices of white onion

olive oil

red wine vinegar

salt, pepper

parsley

potatoes

1 1/2 pounds Yukon gold potatoes

Instructions

Whisk together the lemon juice and garlic for the marinade. Put the chicken in a roasting tin just big enough to hold it, and pour the garlicky juice all over it, turning to ensure it’s well coated. Sprinkle with the salt, cover and leave at room temperature (unless it’s a very hot day) for an hour.

In a food processor or blender, combine garlic, shallot, bell pepper, chili, 1/4 cup parsley, paprika, oregano, lemon zest and juice, red wine vinegar, olive oil and salt and blend until as smooth as possible.

Heat a grill over medium high. Oil the grill grates. Place spatchcocked chicken skin side down on grill. Once it’s at cooking temperature, grill the chicken for 35 minutes with the lid on, then check. If it’s almost done, then brush with piri piri and cook, lid off, for about another 10 minutes, until cooked through.

For chicken pieces, you’ll only need about 10 minutes per side, depending on size.

Alternatively, heat the oven to 200C/390F/gas 6 and roast the chicken for about 35 minutes, until cooked through, basting with its juices occasionally. Heat a griddle pan to medium hot, brush the chicken with piri piri, and grill for a few minutes on each side, until just starting to char.

Garnish with extra herbs and serve with remaining sauce on the side

for the salad

Cut 2 to 3 large tomatoes into wedges, scattered some thin slices of white onion over and season the plate well with olive oil, red wine vinegar, salt, pepper and some parsley; let it sit for a bit to marinate before digging in.

for the potatoes

Peel if you wish about 1 1/2 pounds Yukon gold potatoes and cut them into 1/4-inch slices. Toss with olive oil and salt and spread them out on a parchment-lined baking sheet in one layer, roasting them at 400 degrees for 30 minutes on the first side and 10 minutes on the second, until golden all over.