Peri Peri Grilled Chicken

Name: Peri Peri Grilled Chicken
Yield: Serves 6 to 8
Cuisine: African
Ingredients: 4 — 10 , arbol chiles, stemmed; 3 tablespoons, extra-virgin olive oil; 2 tablespoons, salt; 8 , garlic cloves, peeled; 2 tablespoons, tomato paste; 1 , shallot, chopped; 1 tablespoon, sugar; 1 tablespoon, paprika; 1 tablespoon, five-spice powder; 2 teaspoons, grated lemon zest plus 1/4 cup juice (2 lemons); 1 teaspoon, pepper; 1/2 teaspoon, cayenne pepper; 3 , bay leaves, crushed; 6 pounds, bone-in chicken pieces (breasts, thighs, and/or drumsticks), trimmed; 1/2 cup, dry-roasted peanuts, chopped fine; 1 , (13 by 9-inch) disposable aluminum pan (if using charcoal) or 2 (9-inch) disposable aluminum pie plates (if using gas); , Lemon wedges

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Appears in Cook's Illustrated July/August 2015, America's Test Kitchen TV

SERVES6 to 8

TIME2¼ hours, plus 6 hours chilling

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WHY THIS RECIPE WORKS

The first step in making this spicy African grilled chicken dish is producing perfectly cooked meat and crisp skin. To do this, we add plenty of salt to the spice rub and let the chicken sit overnight, which seasons the meat throughout and ...

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