Frango no expect

Ingredients for 4 servings:

• 4 poussin chicks, guinea fowl or half grilled chickens (400-500 g each)
• 3 tbsp butter
• 1 tbsp garlic, chopped
• salt and pepper
• 500 ml olive oil
• 1 tbsp paprika granules, dried
• 125 ml lemon juice, freshly squeezed
• 3 garlic cloves, pressed
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Total time approx. 1 day 30 minutes

Grilled chicken

For the quick piri-piri marinade, heat the olive oil in a saucepan over medium heat, but do not overheat. To test the oil, add a dried red pepper flake to the oil. If it rises to the surface and bubbles without turning brown or black, add the remaining flakes. If the oil is too hot, the red pepper flakes will burn and the marinade will become bitter. If it is not hot enough, the flakes will form small bubbles and sink to the bottom of the pan. As the oil heats, check the temperature with a few flakes at a time. At the end of the frying process, the bubbles will stop and the oil will turn pale red. Remove the oil from the heat and stir in the lemon juice and garlic. Allow the marinade to cool completely. Remove 6 tablespoons for coating and set aside. Wash the birds thoroughly. Trim any excess fat and skin. Place the poultry in a shallow dish and pour the cooled marinade over it, cover, and refrigerate overnight. The following day, light a charcoal fire and warm the marinated poultry to room temperature. To make the seasoning, melt the butter in a small pan. Add the reserved piri-piri marinade and the chopped garlic and simmer for 2-3 minutes. Season to taste with salt and pepper. Remove the poultry from the marinade and season with salt and pepper. Place the birds skin-side down on the grill and grill for 5-6 minutes, brushing occasionally with the piri-piri butter. Turn the poultry over and grill for 5 minutes on the other side, continuing to brush. Grill alternately until the chicken is cooked. The meat is cooked when juices run clear when you pierce the thickest part of the thigh. The cooking time depends on the strength of the embers. Arrange the poultry on a preheated platter and serve.