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Mozambican piri-piri chicken

Name: Mozambican piri-piri chicken
Total time: 55 min
Yield: serves 4
Ingredients: 3 tbsp Piri-piri chili; 4 cloves Garlic; 2 Lemon; 1 tbsp Paprika; 4 tbsp Olive oil; 1 whole (cut into pieces) Chicken; 1 tsp Salt

Preparation time: 55 min
Servings: serves 4

Ingredients

serves 4

Piri-piri chili — to buy3 tbsp
Garlic — to buy4 cloves
Lemon — to buy2
Paprika — to buy1 tbsp
Olive oil — to buy4 tbsp
Chicken — to buy1 whole (cut into pieces)
Salt — to buy1 tsp

Preparation

Blend the piri-piri, garlic, lemon juice, paprika and oil into a smooth, spicy marinade.
Cut the chicken into pieces (or leave it whole, spatchcocked, for faster and more even cooking), brush it generously with the marinade on all sides and under the skin.
Marinate for at least 1 hour in the fridge, ideally overnight: the longer the chicken sits, the deeper the piri-piri heat penetrates.
Preheat the oven to 220°C or get a barbecue nice and hot.
Cook the chicken for 35-40 minutes, turning halfway through and brushing regularly with the rest of the marinade, until the skin is nicely caramelised and the chicken cooked through.
Let rest for 5 minutes before serving, with the cooking juices on the side.