Piri piri chicken — Adapted from Marianas brain Method ↓ Metric US Print Ingredients Copy Half a head of garlic, chopped heaped tablespoon smoked paprika heaped tablespoon salt 5-6 birds eye chillis olive oil juice of a lemon 1 large or 2 small bay leaves White wine, whisky, vinegar or beer (optional) Method Cook 01 Prepare ahead for optimal results, make a lot for basting. 02 Mash the garlic with the salt in a pestle and mortar. 03 Add the smoked paprika to form a paste 04 Chop up the chillis, add them to the paste and mix 05 Put the paste into a bowl with the olive oil and mix till combined. 06 Add the juice of one lemon, the bay leaves and mix 07 Adjust to taste. It should be sharp and a bit nippy. 08 Coat the chicken all over and inside the cavity. 09 Cut an onion in half and add to the cavity with a whole lemon, and chopped fresh corriander (optional) 10 Leave uncovered for as long as you can. overnight if possible in the fridge, 11 If left in the fridge, still leave uncovered to help crispy skin, but remove from the fridge about an hour before cooking to bring to room temp 12 Oven to 250°C, 13 Chicken in a roasting tray, skin side up. 14 Check after 10 minutes and base with the sauce." Notes & thoughts Cooking times: 250°C for 20, 200°C for 10, 180°C for 10, Leave to rest for 20min at least Filed under Portuguese Chicken Gluten free Main