Frango no Churrasco (Portuguese BBQ Chicken)

Ingredients

• 1 Whole chicken
• 6 cloves Garlic
• 2 tbsp Piri-piri sauce
• 2 tbsp Lemon juice
• 0.25 cup Olive oil
• 2 tbsp White wine vinegar
• 1 tsp Paprika
• 1 tsp Salt
• 0.5 tsp Black pepper

Instructions

1. 1Cut the chicken along the backbone and flatten it out (butterflying).
2. 2In a blender or food processor, combine garlic, piri-piri sauce, lemon juice, olive oil, white wine vinegar, paprika, salt, and pepper. Blend until smooth.
3. 3Rub the marinade all over the chicken, making sure to get it under the skin as well.
4. 4Marinate the chicken in the refrigerator for at least 2 hours, or preferably overnight.
5. 5Preheat grill to medium heat.
6. 6Grill the chicken, skin-side down, for about 20-25 minutes, or until the skin is crispy and golden brown. Flip the chicken and continue grilling for another 10-15 minutes, or until the internal temperature reaches 165°F (74°C).
7. 7Let the chicken rest for 10 minutes before carving and serving.

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