Piri Piri Inspired Roast Chicken Recipe (with Video)

Marinade
1. Start off by quartering a red bell pepper, red onion, and a tomato.
2. Halve a Fresno chili and 3 serrano chilis.
3. Peel 6 cloves of garlic and leave them whole.
4. In a large pan over high heat with just a little bit of oil, char all over, then add water and deglaze, scraping off the stuck bits off the bottom.
5. Once the water is fully evaporated, remove pan off heat.
6. Blend charred veggies with tomato paste, sun-dried tomatoes, honey, lemon juice, smoked paprika, cumin, coriander, cilantro, rosemary, and thyme.
7. Make sure the marinade is perfectly smooth, and wait for it to cool down to room temperature.
8. If your chicken isn’t already spatchcocked, now is the time to do so.
9. Liberally season the chicken all over with salt and pepper.
10. Pour the marinade over it and rub it in to ensure even coating.
11. Let marinate for at least an hour, but preferably overnight.
Cooking Method
1. Take chicken out of the fridge one hour before cooking time.
2. Preheat an oven to 400ºF.
3. Scrape off excess marinade from chicken, reserve this marinade and pour it into a saucepan.
4. Reduce marinade over medium-low while cooking the chicken.
5. In a large pan that can fit the entire chicken, get olive oil to its smoke point over high heat.
6. Lay chicken into the pan breast and thigh side down and stack a heavy pan on top of the chicken.
7. Turn heat down to medium and cook for 20 minutes.
8. Then, throw the chicken into the oven (keep the pan on top of the chicken) for another 20 minutes.
9. Bring the chicken out from the oven.
10. Remove the weight and flip the chicken over.
11. Stream in a tablespoon of extra virgin olive oil (or butter).
12. Brush desired amount of the marinade onto the breast and thighs.
13. Throw the chicken back into the oven for another 15-20 minutes.
14. Let rest for 15-20 minutes.
15. Optionally serve with chopped cilantro for garnish.