I have many memories of this fiery chicken whilst living in Portugal.  I remember sitting on the wooden crates under the hot sun, whilst men were cooking this sticky, marinated chicken over hot coals. The fond memories have never left and i thought it only fit that i share my recipe. However i am cooking this in the oven but it is even better grilled on the bbq.

Serves 4-6

Ingredients

2 Dried Ancho Chilies-re-hydrated

2 Tbsp smoked paprika

6 cloves garlic, lightly crushed

1 Tbsp salt

1 tsp coriander

¼  cup olive oil

Juice of ½ lemon

½ tsp white pepper

Method

Heat the oven to 200C

Start by soaking the dried ancho chilies in a small saucepan of simmering water for 5 minutes. Remove from the heat then leave to sit for a further 10 minutes.

Butterfly the chicken by placing it on a cutting board, breast-side down. Using sharp kitchen scissors, cut along both sides of the spine, remove and discard. Turn the chicken over, and placing your hand on the breast bone, press down hard with the palm of your hand, to flatten.

Make the marinade by blending the marinade ingredients into a paste with a food processor.

Brush the paste all over the chicken, making sure you get in all the crevasses.  Keep the remaining paste as you will use this throughout cooking.

Lightly oil the base of the roasting dish and place the chicken skin side down and roast for 15 minutes, turn over the chicken and brush more paste over the chicken.  Continue cooking and basting for 30 minutes.

Turn the grill on in your oven and crispen up the skin so you get a dark, deep charred appearance.

Test the chicken in between the thigh and leg, internal temperature should reach 180C or juices run clear.

Remove chicken when done and let rest 5-10 minutes before serving.