Chicken Piri-Piri

• 1 chicken, about 3 1/2 lb (1.6kg)
• 6 fresh hot red or green chiles
• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 2 tsp hot paprika
• 1/2 tsp dried oregano
• 3 garlic cloves
• 1 tsp salt

1. Preheat the oven to 375F (190C).
2. Spread the chiles on a baking sheet.
3. Roast about 15 minutes, until shriveled.
4. Let cool, then remove the stalks from the chiles.
5. Combine the whole chiles, oil, vinegar, paprika, oregano, garlic, and salt in a saucepan.
6. Simmer over low heat for about 3 minutes.
7. Let cool.
8. Puree in a blender.
9. To butterfly the chicken, use kitchen shears to remove the backbone of the chicken.
10. Press down on the breastbone to spread out the chicken.
11. Transfer the chicken to a nonreactive dish.
12. Coat the chicken with the marinade.
13. Cover and refrigerate for least 1 hour.
14. Preheat the oven to 400F (200C).
15. Remove the chicken from the marinade and place on a baking sheet, skin side up.
16. Roast about 1 hour.
17. Serve hot.

chicken, chiles, olive oil, red wine vinegar, paprika, oregano, garlic, salt

Taken from www.cookstr.com/recipes/chicken-piri-piri (may not work)