Piri Piri Chicken

In a food processor or blender, combine garlic, shallot, bell pepper, chili, 1/4 cup parsley, paprika, oregano, lemon zest and juice, red wine vinegar, olive oil, and salt. Blend until as smooth as possible.

To spatchcock chicken: Place it on a cutting board and use kitchen shears to cut along each side of the backbone. Remove and reserve the backbone for soup. Open the chicken like a book and flatten it out. Place in a large dish.

Pour about 1/3 of the marinade over the inside of the chicken, flip it, and pour another 1/3 over the outside. Set aside the last 1/3 for serving. Let the chicken marinate for as long as possible: 20 minutes at room temperature or up to a day in the fridge.

If using chicken pieces, marinate them in a large dish with 2/3 of the sauce.

Heat a grill over medium-high. Oil the grill grates. Place spatchcocked chicken skin side down on the grill and spoon on some marinade from the pan. Cook for about 15 minutes until nicely charred underneath. Flip it, pour any extra marinade over the skin, and cook for another 15 to 25 minutes until a thermometer reads 165°F. Let rest for 5 minutes before cutting into pieces.

For chicken pieces, you'll need about 10 minutes per side, depending on size.

For oven roasting, roast spatchcocked chickens at 450°F for 35 to 45 minutes, or until a thermometer reads 165°F. Chicken pieces usually take 30 to 35 minutes.

Garnish with extra herbs and serve with remaining sauce on the side.