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Portuguese-style chicken marinated with garlic, lemon, smoked paprika, and fiery piri-piri, then roasted until lacquered and juicy. A gently simmered pepper sauce adds brightness and heat at the table.
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A short simmer softens the garlic and peppers into a balanced sauce, while lemon and vinegar keep the rich chicken lively. Roasting concentrates the marinade into a smoky, spicy glaze.
Refrigerate cooled leftovers in an airtight container for up to 3 days. Store extra sauce separately for up to 4 days.
Reheat covered in a 180°C oven until the thickest piece reaches 74°C, about 15 to 20 minutes, or microwave in short intervals with a splash of water.
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