Samin Nosrat’s Piri Piri Chicken: Bold, Smoky, & Surprisingly Easy

I’ve not cooked out of Samin Nosrat’s Good Things nearly enough, and her Piri Piri Chicken was the perfect reminder to pick it up more often. This supremely spicy bird is my dream chicken: bold, punchy, and a little smoky. You roast red and green Thai chiles with Fresno chiles, then blitz them with garlic, bay, smoked paprika, and vinegar into a fiery, earthy sauce that does most of the heavy lifting. The chicken gets spatchcocked (by you or your butcher) then marinated overnight. And for those of you who, like me, still occasionally forget to read the recipe far enough in advance: yes, overnight. So plan accordingly. Samin grills hers, but we roasted ours in the oven, brushing it with more sauce as it cooked until the skin was burnished and the whole kitchen smelled incredible. Serve the extra sauce on the side for dragging every bite through, preferably with a cold drink nearby. Book: Good Things, page 287Rating: 5/5 How Easy Is That – Skill Level: EasyStore-Bought Is Fine: Smoked…