Peri-Peri Chicken

Blend the chilies, garlic, lemon juice and zest, smoked paprika, oregano, olive oil, and salt in a blender or food processor until smooth. The sauce should be a vivid red-orange. Taste carefully — it should be very hot, punchy with acid, and deeply savory. Adjust salt and lemon to balance. For a milder result, remove seeds before blending. For maximum heat, use the whole chili including seeds.

Score the chicken skin in a crosshatch pattern with a sharp knife — 4–5 cuts per side, slicing through the skin to the flesh. This allows the marinade to penetrate deeply. Rub the peri-peri sauce all over the chicken: under the skin where possible, into all scoring lines, into the cavity. Reserve about 3 tablespoons of the marinade for basting during grilling. Place the chicken in a container, cover, and refrigerate for a minimum of 2 hours or overnight.

Prepare a two-zone grill: direct high heat on one side, indirect medium heat on the other. Start the chicken skin-side up on the indirect side and cook with the lid closed for 35–40 minutes, basting every 10 minutes with the reserved marinade. The lower, slower indirect heat allows the interior to cook through before the exterior burns. When the internal temperature reaches 68 °C in the thickest part of the thigh, move the chicken to direct heat skin-side down for 5–8 minutes to lacquer and char the skin.

Rest the chicken breast-side down on a cutting board for 10 minutes — resting breast-side down keeps the breast meat basted in its own juices. Carve and serve with Portuguese rolls, chips, and a simple salad. Drizzle any resting juices over the carved meat. The heat from peri-peri builds slowly — warn guests that the full effect arrives 30 seconds after the first bite.