Ingredients

One whole chicken (spatchcocked, backbone removed so it can lay flat); 2 tbsp of olive oil; salt and pepper to taste; 4 cloves of garlic (minced); 1 lemon (juiced); 1 tbsp of smoked paprika; 1 tbsp of dried oregano; For the Piri Piri sauce: 5-10 piri piri peppers (or substitute with other hot peppers), 1/2 cup of olive oil, 1/4 cup of red wine vinegar, 2 cloves of garlic and salt to taste.

Preparation and Cooking

• Rub the chicken with olive oil, salt, and pepper and in a small bowl, mix the minced garlic, lemon juice, smoked paprika, and oregano to make a paste and then rub the paste all over the chicken.
• Place the chicken in a roasting pan and slide it into the wood fired oven and cook it for about 1 hour at 180-200^oC in Area E, which will result in a smoky flavour.
• Make the Piri Piri sauce, using a blender combine all the ingredients until smooth.

The dish is served with the Piri Piri sauce on the side. It is traditionally served with sides including with rice, roasted potatoes, salad, bread, coleslaw, grilled vegitables or cooked beans.