This is our take on Portuguese chicken (or chicken piri piri). It is full of smokey, garlicky, spicy flavor and served with crispy potatoes and a delicious cilantro yogurt sauce.
Ingredients
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1 whole chicken, spatchcocked
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1 tablespoon + 2 teaspoons ancho chile powder
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8 cloves garlic, minced
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2 tablespoons smoked hot paprika
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1 tablespoon ground coriander
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1 tablespoon + 1 teaspoon salt
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3 teaspoons pepper
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1/2 cup Picual Olive Oil
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1 cup greek yogurt
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2 cups cilantro
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1 lemon, juiced
- 1 teaspoon baking soda
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3 russet potatoes, chopped
Instructions
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Heat grill to high and heat an oven to 450 degrees.
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In a small bowl, mix 1 tablespoon ancho chile powder, paprika, coriander, garlic, 1 tablespoon salt. 2 teaspoons pepper and 1/4 cup olive oil to form a paste. Coat the chicken withthe paste, including under the skin.
- Place the chicken on the grill breast side down. Cook for about 45 minutes until the chicken is cooked to an internal temperature of 165 degrees, flipping the chicken halfway through.
- While the chicken cooks, add the potatoes to a pot and cover with water. Bring to a boil and cook for about 20 minutes until just tender. Drain the potatoes and add 1/4 cup olive oil, 2 teaspoons ancho chile powder, 1 teaspoon salt, 1 teaspoon pepper, and baking soda. Stir to combine. Add the potatoes to a sheet pan and transfer in the oven to roast for 10 minutes until crisp.
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Add the yogurt, cilantro, lemon juice, and a pinch of salt to a food processor or blender. Blend until smooth.
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Let the chicken rest for 10 minutes before slicing. Serve the chicken and potatoes with the cilantro sauce and enjoy!
Takes 60 minutes
Serves 4
