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Piri-Piri Chicken-South Africa
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Source: Barbecue Bible--Steve Raichlen
| 2 | whole chickens |
| ½ cup | olive oil, extra virgin |
| 8 tablespoons | salted butter |
| 1/3 cup | fresh lemon juice |
| 2-4 tablespoons | Portuguese Hot Sauce, or malagueta pepper sauce |
| 1 tablespoon | sweet paprika |
| 1 teaspoon | ground coriander |
| 3 cloves | garlic, peeled |
| 3 | scallions, both white and green parts, trimmed and sliced |
| 3 tablespoons | fresh Italian parsley, coarsely chopped |
| 1 piece | fresh ginger, thinly sliced |
| 2 | bay leaves, crumblerd |
| ½ teaspoon | salt |
| ½ teaspoon | ground black pepper |
Remove and discard the fat just inside the body cavities of the chickens. Remove the packages of giblets and set aside for another use. Rinse the chickens, inside and out, under cold running water, then drain and blot dry, inside and out, with paper towels. Spatchcock the chickens then palce in a large nonreactive bowl or baking dish and set aside while you prepare the marinade/sauce.
Combine the oil, melted butter, lemon juice, Portuguese hot Sauce, paprika, coriander, garlic, scallions, parsley, ginger, bay leaves, salt, and pepper in a blender and process to a smooth puree. Pour half this sauce over the chickens in the bowl ad coat the chickens with it, using your hands. Set aside the remaining mixture to serve with the chickens. Cover and let the chickens marinate, in the refrigerator, for 4 to 12 hours (the longer the better); transfer the remaning sauce to a small bowl and refrigerate, covered, until serving time. Bring the sauce to room temperature before serving.
Set up the grill for indirect grilling placing one large or two smaller drip pans in the center, and preheat to medium
When ready to cook, oil the grill grate. Place the chickens, skin side up, on the hot grate, reserving any marinade in the bowl. Brush the chickens with the marinade, then cover the grill and cook for 30 minutes. Uncover and brush the chickens with any remaining marinade. Cover agaoin and continue grilling the chickens until the juices run clear when the tip of a skewer or sharp knife is inserted in the thickest part of a thigh or an instant-read meat thermometer inserted in the inner muscle of a thigh registers 180 degrees, 30 to 45 minutes more. If a crisp skin is desired palce the chickens, skin side down, on the grill grate directly over the fire for the last 5 to 10 minutes.
Using long spatulas, carefully transfer the chickens to a cutting board or platter and let stand for 5 minutes before carving. Serve accompanied by the reserved sauce.
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