Ingredients
Scale
- The Hirshon Piri Piri Sauce:
- 6 heirloom garlic cloves, crushed
- 1/2 medium red onion, peeled and diced
- 1 1/2 Tbsp. sweet paprika
- 1/2 Tbsp. smoked paprika (can replace with sweet if you prefer a non-smoky flavored sauce)
- 6 Tbsp. extra virgin olive oil - Portuguese is strongly preferred
- 2 capsules wild oregano oil, pricked with a knife tip and squeezed into the sauce (TFD addition, can be replaced with 4 tsp. dried Mediterranean oregano, but the wild oregano oil is better)
- 4 Tbsp. Heinz tarragon white wine vinegar (TFD change, original was just white wine vinegar) 1/8 cup sherry vinegar
- 1 large Calabrian chili pepper, seeds and ribs removed
- 2 large fire-roasted red bell peppers, skin peeled off if homemade
- 1 tsp. fine sea salt
- 1 Tbsp. African Birds Eye chili powder or to taste
- 1 tsp. bay leaf powder (TFD addition)
- 2 tsp. light brown sugar
- 3 Tbsp. freshly-squeezed lemon juice
- Zest of 1 lemon, microplaned
- 1 1/2 Tbsp. Portuguese Licor Beirão (Optional but recommended TFD change - replace with whiskey if unavailable)
- 1 1/2 Tbsp. whiskey
- ***
- For the Chicken:
- 2 Tbsp. olive oil, plus more for grill - Portuguese is strongly preferred
- 1 Tbsp. fresh lemon juice
- sea salt
- freshly-ground black pepper
- 2 small heirloom chickens, split lengthwise in half, backbone removed
Instructions
- Thoroughly clean a heatproof jar (including the lid) in hot soapy water, then place the jar in a low oven for 15 minutes.
- For the Piri Piri: Sauté crushed garlic, diced red onion and paprikas in olive oil over medium heat for 4 minutes. Scrape all sauté ingredients into a blender with all remaining ingredients and purée until very smooth, then transfer to the clean, sterilized jar, seal and store in the fridge for up to 1 month.
- For the chickens: To prepare the chicken: Remove any giblets, then rinse them thoroughly and pat dry. Using kitchen shears, remove the tail and any excess skin and fat. Lay each bird breast-side down on a work surface. Cut along each side of the backbone and remove it. Cut through the center of the breastbone to divide the bird in half. You can have your butcher do this, just tell them you want the bird(s) “Spatchcocked”.
- Prepare a grill for medium heat with space for indirect grilling.
- Combine the olive oil and lemon juice in a small bowl and season with salt and pepper. Gently lift the breast skin on each hen half and rub some of the oil mixture beneath. Rub the remainder all over the outside of the hens.
- Rub the grill grate lightly with oil. Place the hens breast-side down over direct heat until the skin is lightly charred, 3-4 minutes. Turn and grill 2-3 minutes on the cut side.
- Move the hens off direct heat and continue grilling, turning 3-4 times, until almost cooked through, about 50 minutes.
- With the hens breast-side up, baste each generously with piri piri sauce (be sure not to contaminate the main batch of sauce by double dipping the basting brush – use a separate bowl of dedicated sauce for the grilling and replenish as needed). Continue grilling and basting lightly until cooked through, 15-20 minutes longer. Transfer to a board or platter and let rest 5 minutes.
- Serve the hens with extra sauce to pass at the table.