Portuguese chicken

Name: Portuguese chicken
Yield: 4 servings
Cuisine: Accompaniment
Ingredients: 3.00 fresh chillies finely chopped; 20.00 ml oil; 20.00 ml lemon juice fresh; 4.00 garlic cloves, crushed; 10.00 ml paprika; sea salt and freshly ground black pepper; 2.00 chicken butterflied; 40.00 ml butter; 4.00 garlic cloves, crushed; fresh chillies chopped; 2.00 lemon juice only; fresh parsley chopped

4 servings

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Poultry

By Food24 November 03 2009

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Ingredients (12)

3.00	fresh chillies — finely chopped
20.00 ml	oil
20.00 ml	lemon juice — fresh
4.00	garlic — cloves, crushed
10.00 ml	paprika
	sea salt and freshly ground black pepper
2.00	chicken — butterflied

PERI-;PERI SAUCE

40.00 ml	butter
4.00	garlic — cloves, crushed
	fresh chillies — chopped
2.00	lemon — juice only
	fresh parsley — chopped

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Method:

Make a paste using all the ingredients for the flavoured butter and spread over the entire chicken. Leave for at least two hours.
Grill the chickens slowly over the coals or roast in a hot oven at 200 ºC. Turn frequently and baste with the pan juices.
To prepare the sauce, heat the butter and fry the garlic.
Add the remaining ingredients and serve with the chicken.