Peri Peri Chicken

Instructions

1. Prepare the marinade
   In a food processor, combine the chilies, garlic, bell pepper, onion, lemon juice, red wine vinegar, paprika, oregano, olive oil, brown sugar, salt, and black pepper. Blend until smooth to create the peri peri marinade.
2. Marinate the chicken
   Place the spatchcocked chicken in a large shallow dish. Pour 3/4 of the marinade over the chicken, reserving the rest for basting and serving. Massage the marinade into the chicken, ensuring it gets under the skin. Add bay leaves to the dish and cover with plastic wrap. Refrigerate for at least 4 hours, preferably overnight.
3. Prepare for cooking
   Remove the chicken from the refrigerator 30 minutes before cooking to bring it to room temperature. Preheat your grill to medium-high heat or your oven to 375°F (190°C).
4. Grill the chicken
   If grilling, place the chicken skin-side down on the grill. Cook for 15 minutes, then flip and cook for another 30 minutes, basting occasionally with some of the reserved marinade. The chicken is done when it reaches an internal temperature of 165°F (74°C) at the thickest part.
5. Oven-bake option
   If using an oven, place the chicken skin-side up on a rack over a baking tray. Bake for about 45 minutes, basting every 15 minutes with some of the reserved marinade. The chicken should be golden brown and reach an internal temperature of 165°F (74°C).
6. Prepare the sauce
   While the chicken is cooking, take the remaining marinade and heat it in a small saucepan over medium heat. Bring to a simmer and cook for 5-7 minutes until slightly thickened. This will be your serving sauce.
7. Rest and serve
   Once cooked, let the chicken rest for 10 minutes before cutting into portions. Serve with the heated peri peri sauce on the side and your choice of sides like fries, corn on the cob, or a fresh salad.