INGREDIENTS
Hot sauce
- 2 shallots, minced
- 125 ml (½ cup) of olive oil
- 30 ml (2 tablespoons) piri piri sauce
- 30 ml (2 tablespoons) sweet paprika
- 125 ml (½ cup) of white wine
- ½ cup (125 mL) chicken broth
- 115 g (½ cup) softened unsalted butter
- 2 cloves of garlic, chopped
Chicken
- 1 whole chicken about 1.8 kg (4 lb)
- 20 ml (4 teaspoons) coarse salt
- ½ lemon
PREPARATION
Hot sauce
- In a small saucepan over high heat, brown the shallots in ¼ cup (60 mL) of the oil. Add piri piri sauce and paprika. Continue cooking for 1 minute. Add remaining oil (60 ml / ¼ cup), wine, broth and butter. Simmer for about 15 minutes or until the sauce thickens slightly. Add garlic and continue cooking 1 minute. Book.
Chicken
- On a work surface, using a chef's knife or kitchen scissors, remove the bone from the back of the chicken and open it flat in a crapaudine.
- Sprinkle the salt inside and outside the chicken and rub with the cut lemon for 3 minutes or until the salt begins to dissolve. Let stand 5 minutes. Place the chicken in a large glass dish. Coat the chicken with ¼ cup (60 mL) hot sauce. Cover with plastic wrap. Transfer remaining sauce to an airtight container. Refrigerate 12 hours or overnight.
- Preheat half of the barbecue at high power. Oil the grill.
- Drain the chicken. Place the chicken flat on the off grill section, skin side down. Close the barbecue lid. Bake 45 minutes. Turn the chicken over and continue cooking for about 30 minutes or until a thermometer inserted into the thigh, without touching the bone, indicates 180 ° F (82 ° C). Finish cooking by quickly grilling the chicken skin side above the lit section.
- Meanwhile, in a saucepan, heat reserved spicy sauce.
- Cut the chicken into pieces. Brush liberally with the rest of the sauce.
PREPARATION 30 MIN
COOKING 1 H 45 MIN
MACERATION 24 H
PORTIONS 4