Chicken piri-piri.. spicy

Chicken piri-piri
Serves 5

Hands-on time 25 min, oven time 1 and half hour, plus marinating
Easy

chicken recipe brings memories of her time in Portugal.

Diana Henry reminisces about the dishes that take her back to her childhood; this spicy 
INGREDIENTS
1 small red pepper

5 garlic cloves, crushed
2 tsp dried oregano or chopped fresh oregano leaves

60ml olive oil
5 red chillies

1/2 tsp chilli flakes


1/2 tsp caster sugar
1/2 tsp sea salt flakes

2 tbsp red wine vinegar
Juice 3 lemons

5 free-range, skin-on, bone-in chicken legs (drumsticks and thighs attached)
METHOD

01.Heat the oven 180°C/190°C fan/ gas 5. Halve and deseed the pepper, brush with a little of the oil, put in a tin and roast until soft (about 30 minutes). Peel the skin if it comes off easily; leave on if it doesn’t. Chop roughly, then crush in a pestle and mortar (see tip). Remove the pepper.


02.Deseed the chillies, chop finely and put in the mortar with the garlic, oregano and chilli flakes. Pound to a paste, then add the vinegar, lemon juice, sugar, salt, remaining oil and crushed pepper.


03.Put the chicken into a broad shallow dish and pour on most of the marinade. Turn to coat, cover with cling film and put in the fridge for 5 hours (or overnight ideally), turning a couple of times. Bring to room temperature before cooking.


04.Heat the grill to high and arrange the chicken on the grill pan, skin-side up. Put the grill pan 15cm from the heat and grill for 14 minutes per side, reducing the heat to medium halfway through. Baste a few times with the juices or a little reserved marinade.


05.Move the chicken another 14cm from the heat and grill for 10 minutes on each side. It should be cooked through (make sure there are no traces of pink), sizzling and golden.


06.Serve immediately with a lettuce, cucumber and tomato salad and fried potatoes or coarse rustic brea.....enjoy

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