Piri Piri Chicken

From a YouTube video Watch the original

Ingredients

• Shallots
• Garlic
• Chilies (Fresno peppers recommended)
• Lemon zest
• Fresh thyme
• Dried bay leaf
• Smoked paprika
• Salt
• Tomato paste
• Vinegar
• Lemon
• Olive oil
• Butter

Instructions

1. Blend or grind shallots, garlic, chilies, lemon zest, thyme, dried bay leaf, smoked paprika, salt, and olive oil into a marinade.
2. Marinate spatchcocked chickens in the mixture for 24-48 hours.
3. Preheat oven to 400°F (200°C). Scrape excess marinade off the chickens and reserve.
4. Sear chickens skin-side down in olive oil on medium heat, then transfer to oven for 20 minutes.
5. Flip chickens, brush with reserved marinade, and cook for another 15 minutes or until internal temperature reaches 165°F (74°C).
6. Cook reserved marinade with lemon juice, water, and butter to create a glaze.
7. Paint glaze onto cooked chickens and return to the oven briefly.
8. Rest chickens for 15-20 minutes before serving. Enjoy with the glaze as a sauce.

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