Portuguese Chicken With Piri Piri Sauce

• 8 cloves garlic, peeled and crushed
• 2 None lemons, juiced
• 1/3 cup whisky
• 1 None bay leaf
• 2 tsp paprika
• 2 tbsp olive oil
• 1 None large chicken
• None None baked potatoes, to serve
• None None lettuce, to serve
• None None lemon wedges, to serve
• None None Piri Piri Sauce
• 1/3 cup olive oil
• 1/2 None lemon, juiced
• 2 None long red chilies, finely chopped
• 1 clove garlic, peeled and crushed

1. Combine the garlic, lemon juice, whisky, bay leaf, paprika and oil in a shallow dish. Using a sharp knife or kitchen scissors, cut the chicken through the breastbone. Open the bird out, turn it over and flatten by pressing down with heel of your hand along the backbone.
2. Score the chicken skin and flesh. Brush the marinade all over the chicken, cover and refrigerate for 1 hour to marinate.
3. Meanwhile, to make the piri piri sauce, combine all the ingredients in a bowl and season.
4. Preheat a grill pan or grill on high (or the oven at 350u0b0F). Cook the chicken for 40 mins, turning and basting frequently with the marinade, until golden brown and cooked through.
5. Cut into pieces with kitchen scissors and spoon over the piri piri sauce. Serve with potatoes, lettuce and lemon.

garlic, lemons, whisky, bay leaf, paprika, olive oil, chicken, potatoes, lemon wedges, sauce, olive oil, lemon, long red chilies, clove garlic

Taken from recipes-plus.com/api/v2.0/recipes/29374 (may not work)