Peri-Peri Chicken

Method

1. Pull the stalks off the chillies (to tame the heat, split them and scrape out some seeds) and peel the garlic. Finely grate the lemon zest and squeeze the juice. Blend the chillies, garlic, lemon zest and juice, paprika, oregano, vinegar, oil, salt, sugar and crumbled bay leaves until smooth. Pour a third into a clean bowl and set it aside; keeping it away from the raw chicken makes it safe for basting later.

   Add in this stepFresh bird's eye chillies 4Garlic cloves 3Lemon (zest and juice) 1Paprika 1½ tspDried oregano 1 tspWhite wine vinegar 1½ tbspOlive oil 3 tbspSalt 1 tspSugar ½ tspDried bay leaves 1

2. Cut two slashes down to the bone in the skin side of each thigh. Rub the rest of the sauce all over and into the cuts, cover and refrigerate for 2 h. Overnight is even better.

   Add in this stepChicken thighs (bone-in, skin-on) 500 g

3. Preheat the oven to 200°C for 15 min. Meanwhile, take the chicken out of the fridge so it loses its chill.

   oven

4. Lay the chicken skin side up in a single layer with space between the pieces in a 25×20 cm roasting tin and spoon over any marinade left in the bowl. Roast in the oven for 35 min, spooning the pan juices over once halfway.

   oven

5. Warm the butter with the reserved sauce in a small pan over low heat for 2 min, until melted. Brush it generously over the chicken, then switch the oven to the grill (broiler) setting or move the tin to the top shelf and cook for 4 min more, until the skin is charred in spots. Watch closely, as it catches fast. It is done when the thickest part near the bone reads at least 75°C and the juices run clear.

   Add in this stepButter 20 g

   low heat→oven

6. Rest for 5 min so the juices settle, then spoon the pan juices over. Serve with chips, rice, crusty bread or a salad.