Grilled piri piri chicken

What to do with kids when we spend so much time at home?

We create art, of course! Here is our homemade version of Paul Gaugin’s Clovis.

Grilled piri piri chicken

(Adapted from Nuno Mendes’ My Lisbon)

1 4-lb whole chicken
1 tsp sea salt
1/4 tsp ground pepper
3 bay leaves

For the piri piri paste:
6 garlic cloves (peeled)
Juice and zest of 1 lemon
1/4 tsp salt
1/4 tsp ground pepper
1 tsp smoked paprika
6 tbs olive oil

60 g butter
1 tbs brandy or rum
1 small bunch of parsley (finely chopped)

  1. Butterfly the chicken by using strong kitchen scissors to remove the backbone (or alternatively halve the breast).
  2. Spread the chicken out and pat dry.
  3. Make a few diagonal slashes along the breast, thighs, and legs.
  4. Season the skin with salt and pepper.
  5. Chill for 2 hours.
    • Note: This resting stage will draw out moisture to make the skin crisper. You can leave it overnight if needed.
  6. To make the piri piri paste, put all ingredients in a bowl and use a handheld blender to make a puree.
  7. Place bay leaves on a baking pan and spread the chicken on top.
  8. Rub the piri piri paste all over the chicken and marinate for another 2 hours.
  9. Preheat oven to 390 F (convection mode).
  10. Drizzle some olive oil over the pan and the chicken.
    • Note: the paste that sticks to the baking pan will turn black during cooking, so you may want to put more olive oil if needed.
  11. Bake for 45 minuts.
  12. Let it rest for 15 minutes before serving.
  13. Meanwhile, in a saucepan, warm butter and brandy.
  14. Remove from the heat and stir in parsley.
  15. Pour the sauce over the chicken and serve immediately.