9 - Portuguese Chicken

Ingredients

If you've got a little time to factor in the marinating of the chicken (and trust us it's worth the effort) this simple dish is well worth the wait: juicy chicken thighs served with a delicious spicy dressing and mellowed with garlic mayonnaise. We say serve with a fresh green salad and, if you're feeling naughty, some french fries. 
FOR THE CHICKEN
Juice ½ lemon
3tbsp olive oil
2tsp dried hot chilli flakes
2 cloves garlic, crushed
8 chicken thighs 
FOR THE MAYONNAISE
150ml (5fl oz) mayonnaise
2 cloves garlic, crushed 
FOR THE PIRI-PIRI DRESSING
2tbsp red wine vinegar
25g-30g (¾-1oz) fresh, hot red chillies or 15g (½ oz) dried chilli
2tbsp dry sherry
3tbsp olive oil

Method

1. Place the lemon juice, oil, chilli and garlic in a medium glass or ceramic bowl. Season with salt, and whisk to combine, add the chicken and turn to coat, cover with clingfilm and marinate in the fridge for 30 minutes.
2. Combine the mayonnaise and garlic in a small bowl. Season to taste with salt, and pepper.
3. Heat the oven to 200°C (gas mark 6). Drain the chicken from the marinade and dry with kitchen paper. Heat a large griddle pan and sear each of the chicken pieces for about 2 minutes on each side. Transfer the pan to the oven (with the chicken skin side up) and roast for about 20 minutes, or until cooked.
4. Meanwhile, make the piri-piri dressing by putting the vinegar, chillies, sherry and oil in a screw top jar, shake well, and serve with the chicken.