Steven Raichlen’s Piri-Piri Chicken | RICARDO

Ingredients

• 2 whole chicken, from 1.6 to 3 1/2 to 4 lbs (1.9 kg) each
• 1/2 cup (125 ml) extra virgin olive oil
• 1/2 cup (125 ml) salted butter, melted
• 1/3 cup (80 ml) lemon juice
• 3 tablespoons (45 ml) Portuguese hot sauce, hot malagueta pepper sauce or other hot sauce
• 1 tablespoon (15 ml) sweet paprika
• 1 teaspoon (5 ml) ground coriander
• 3 cloves garlic, peeled
• 3 green onions, trimmed and thinly sliced
• 3 tablespoons (45 ml) fresh flat-leaf parsley, coarsely chopped
• 1 piece of 1-inch (2.5-cm) fresh ginger, peeled and thinly sliced
• 2 bay leaves, crumbled
• 1 teaspoon (5 ml) salt
• 1/2 teaspoon (2.5 ml) freshly ground black pepper