Grilled Piri-Piri Chicken (Frango No Churrasco)

Ingredients

• 1 whole chicken (3 1/2 to 4 pounds), spatchcocked
• 6 fresh red chiles (such as piri-piri or fresno), stemmed
• 4 cloves garlic
• 1 lemon, zested and juiced
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon smoked paprika
• 1 teaspoon dried oregano
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons butter, melted (for basting)

Method

1. 1

   In a blender, combine the chiles, garlic, lemon zest and juice, olive oil, red wine vinegar, smoked paprika, oregano, salt, and black pepper. Blend until smooth to make the piri-piri marinade.

2. 2

   Place the spatchcocked chicken in a large dish or resealable bag and pour three-quarters of the marinade over it, reserving the rest for basting. Rub the marinade under the skin and into all crevices.

3. 3

   Cover and refrigerate the chicken to marinate.

4. 4

   Remove the chicken from the refrigerator and let it sit at room temperature while you heat the grill.

   30:00 · Chicken resting
5. 5

   Prepare a grill for two-zone cooking, banking coals to one side (or setting one burner to medium and leaving the other off) for a hot and a cooler zone.

6. 6

   Place the chicken skin-side up on the cooler side of the grill, cover, and cook until an instant-read thermometer inserted in the thickest part of the thigh reads 165°F, basting with the reserved marinade and melted butter every 10 minutes.

   40:00 · Grill chicken over indirect heat
7. 7

   Move the chicken skin-side down over the hot side of the grill and sear until the skin is charred and blistered in spots.

   5:00 · Sear skin
8. 8

   Transfer the chicken to a cutting board and let it rest before carving.

   10:00 · Rest chicken
9. 9

   Carve the chicken into serving pieces and spoon any remaining pan drippings or extra marinade over the top before serving.