Piri-Piri Chicken

Instructions

• 1Blend the shallots, chilies, garlic, salt, paprika and vinegar until smooth. With the motor running, add the oil in a thin stream to emulsify. Tip: For a hotter sauce, leave the chili seeds in.
• 2Using kitchen shears, cut along each side of the backbone, remove and discard. Snip the top of the breastbone and open out to flatten.
• 3Place the chicken in a resealable bag, pour over the sauce, seal and massage to coat. Refrigerate for 8 hours or overnight for the flavors to develop.
• 4Insert the wire rack into position 6.
• 5Place the chicken skin-side-up in the roasting pan. Squeeze the sauce over the top and cover with foil.
• 6Once preheated, place in the oven and start the timer. When the Rotate Remind signals, rotate the pan, remove the foil and continue cooking then broil to brown and crisp the skin.
• 7Rest for 10 minutes before cutting into pieces. Reserve the sauce in the pan.
• 8Spoon over the reserved sauce and sprinkle with cilantro.