Teodósio O Rei Dos Frangos' Inspired Grilled Piri Piri Chicken

Ingredients

2 to 3 Tomatoes large, for salad

White Onion thinly sliced, for salad

Olive Oil for salad and roasting potatoes

Red Wine Vinegar for salad and marinade

Salt for salad, potatoes, and marinade

Pepper for salad

Parsley for salad, marinade, and garnish

1 1/2 pounds Yukon Gold Potatoes sliced for roasting

3 cloves Garlic peeled

1/2 Shallot large or 1 small, peeled and chopped

1/2 medium Red Bell Pepper seeded and chopped

1 Piri Piri or Bird’s Eye chopped, plus more to taste

1 teaspoon Paprika used smoked

1/2 teaspoon Dried Oregano

Lemon Zest most of the finely grated zest and all of the juice of 1 lemon

2 teaspoons Red Wine Vinegar for the marinade

1 tablespoon Olive Oil plus more for grill grates

1 teaspoon Kosher Salt

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

Equipment

Food Processor

Blender

Oven

Grill

Kitchen Shears

Directions

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.

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.

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.

To spatchcock (remove the backbone from) your chicken: Place on a cutting board and use kitchen shears to cut along each side of the backbone, removing it and saving it for a future post of soup. Open the chicken like a book, flattening it out. Place in a large dish.

Pour about 1/3 marinade over inside of chicken, the flip and pour another 1/3 over the outside. Set aside the last 1/3 for serving. Let the chicken marinate for as long as you have to spare; 20 minutes at room temperature or a few hours (or even a day) in the fridge. If using chicken pieces, marinate them as well in a big dish with 2/3 of the sauce.

Heat a grill over medium high. Oil the grill grates. Place spatchcocked chicken skin side down on grill, spoon on some marinade that landed in the pan, cook for about 15 minutes, until it is nicely charred underneath. Use large tongs to flip it, pour or spoon any extra marinade over the skin and cook for another 15 to 25 minutes, until a thermometer inserted into thicker parts of the bird reads 165°F. Let rest for 5 minutes before cutting into pieces. For chicken pieces, you’ll only need about 10 minutes per side, depending on size.

No grill? In the oven, I usually roast spatchcocked chickens at 450°F for 35 to 45 minutes, or until a thermometer inserted into thicker parts of the bird reads 165°F. Chicken pieces are usually done in 30 to 35. Garnish with extra herbs and serve with remaining sauce on the side.