Portuguese Piri Piri Chicken

Instructions

1. Prepare the marinade
   In a food processor, combine the piri piri chilies, garlic, red bell pepper, lemon juice, red wine vinegar, smoked paprika, oregano, thyme leaves, olive oil, salt, and black pepper. Blend until smooth to create the piri piri marinade.
2. Marinate the chicken
   Place the chicken in a large bowl or ziplock bag. Pour 3/4 of the marinade over the chicken, reserving the rest for basting. Massage the marinade into the chicken, ensuring it's well coated. Add the bay leaves, cover, and refrigerate for at least 4 hours, preferably overnight.
3. Prepare the grill
   Preheat your grill to medium-high heat (around 375°F/190°C). If using a charcoal grill, set it up for indirect cooking with coals on one side. If using an oven, preheat to 375°F/190°C.
4. Grill the chicken
   Remove the chicken from the marinade, allowing excess to drip off. Place the chicken skin-side up on the cooler side of the grill. Cover and cook for about 15 minutes. Flip the chicken, baste with some of the reserved marinade, and cook for another 15 minutes.
5. Finish cooking
   Move the chicken to the direct heat side, skin-side down. Grill for 5-7 minutes until the skin is crispy and charred. Turn, baste again, and grill for another 5-7 minutes. The chicken is done when it reaches an internal temperature of 165°F/74°C at the thickest part.
6. Rest and serve
   Transfer the chicken to a cutting board and let it rest for 10 minutes. Brush with the remaining reserved marinade. Serve with lemon wedges and a side of extra piri piri sauce if desired.