Piri-piri chicken and slaw
Piri-piri chicken arrives at the table crackling and alive, its skin blistered from high heat and soaked in chilli-vinegar marinade. This Portuguese classic uses a technique called "piri-piri" grilling, where the bird cooks fast and hot, trapping moisture inside while the exterior chars. The magic is the vinegar and fresh chilli base, which cuts through richness and keeps the meat tender. Serve it with the crisp slaw to echo that acidic brightness, and you'll understand why this simple preparation has survived centuries of Portuguese cooking.
Instructions
Whizz together all of the marinade ingredients in a small food processor. Rub the marinade onto the chicken and leave for 1 hour at room temperature.
Heat the oven to 190C/fan 170C/gas 5. Put the chicken in a roasting tray and cook for 1 hour 20 minutes. Rest under loose foil for 20 minutes. While the chicken is resting, mix together the slaw ingredients and season. Serve the chicken with slaw, fries and condiments.
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