Piri-Piri Sauce

Serves 4

Preparation time is 15 minutes, cooking time is 60 minutes

Ingredients

• ½ cup olive oil – (125ml)
• 3 large garlic cloves cut into silvers
• 4 small fresh red Serrano peppers or Scotch bonnet or Thai chillies, quartered lengthwise and seed
• 5 tbsp cider vinegar – (75ml)
• 6 Bay leaves
• 3 ½ to 4 pound chickens – (1750 to 1800grams)

Directions

1. Preheat oven to 425F
2. Wearing rubber gloves seed and quarter chilies in length.  Add chilies with olive oil to a jar with a cover lid.
3. Sliver garlic cloves and add to olive oil, add cider vinegar and shake well. Note* the longer the sauce sits, the better and more intense the flavour will be.
4. Wash and pat dry chicken.  Place chicken, breast side up in a low roasting pan. Rub chicken with fresh bay leaves, and then rub Piri-Piri sauce all over the chicken.
5. Bake trussed chicken for 1 hour or until meat thermometer reads 180F.
6. Remove chicken from roasting pan and let stand for 15 minutes before cutting into serving pieces.
7. Serve and enjoy!