RECIPE MAGIC!

PORTUGAL'S PIRI PIRI CHICKEN

Portugal has breathtaking beauty, rich culture and small batch extra virgin olive oils. There's distinctive cuisine, too. Piri Piri Chicken will engage all your senses. Golden-brown chicken, a gently crisped exterior, succulent white and dark meat along with the glistening marinade of spicy, herby and garlicky olive oils. Serve with a fresh cucumber salad or simple rice side for a feast to be shared with friends or family.

INGREDIENTS:
1 whole chicken, 3-4 lbs, spatchcocked (or cut in pieces)
1 tbsp Garlic EVOO
1-2 Cayenne EVOO
2 tbsp Sicilian Lemon white balsamic  
1/4 cup EVOO
1 tsp smoked paprika
1 tsp sweet paprika
1 tsp dried oregano
1 tsp dried thyme
1 tsp Kosher salt

1/2 tsp freshly ground black pepper 

DIRECTIONS:

Preheat your oven to 400°. In a medium bowl, whisk all olive oils, balsamics and dried spices until smooth and creamy. Place the spatchcocked chicken (or pieces if using) in a large shallow dish and pour the marinade until covered. Then press mixture into crevices and gently under skin. You can also use a large resealable plastic bag for marinating. Cover the bowl or seal the bag and refrigerate for at least 2 hours, or ideally overnight, to allow the flavours to penetrate. Remove from fridge and arrange the chicken pieces on a high-rimmed baking sheet lined with parchment paper. Roast for 35 to 40 minutes until cooked through and internal temperature reaches 160°. Baste chicken halfway through cooking time. Remove from oven and let rest for at least 10 minutes. Serve with sides of rice or salad along with drizzles of Garlic or Cayenne EVOOs.   

To Grill: On medium-high heat, grill the spatchcocked chicken for about 25-30 minutes, turning and basting occasionally, until the chicken is cooked through and nicely charred on the outside.