Frango à Zambeziana (Piri-Piri Chicken)

Ingredients

• 1 whole chicken, spatchcocked or cut into pieces
• 6 piri-piri (bird's eye) chilies
• 6 cloves garlic
• 1 tsp paprika
• 1 lemon, juiced
• 4 tbsp vegetable oil
• 2 tbsp butter
• Salt to taste

Instructions

1. 1Blend the chilies, garlic, paprika, lemon juice, oil and salt into a smooth, fiery marinade.
2. 2Rub the marinade thoroughly over the chicken, working it under the skin as well, and marinate for at least 2 hours or overnight.
3. 3Preheat a grill or oven to medium-high heat.
4. 4Grill or roast the chicken, basting frequently with the reserved marinade, for 35-40 minutes until the skin is charred and the meat is cooked through.
5. 5Meanwhile, melt the butter and mix with any remaining marinade to make a basting sauce for serving.
6. 6Rest the chicken for 5-10 minutes before carving.
7. 7Drizzle with the buttery piri-piri sauce and serve with rice or fries.

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