1 1/2 lb chicken, cut in 6 to 8 pieces1/8 cup of olive oil1/4 cup of chili paste1/8 cup of white wine1/2 teaspoon of salt1/4 teaspoon of black pepper1 teaspoon of sweet paprika4 garlic cloves, minced2 bay leaves3 tablespoons of piri-piri sauce
Preparation
In a large bowl, combine all the ingredients together, the chili paste, white wine, salt, pepper, paprika, garlic cloves, bay leaves and 1 tablespoon of the piri-piri sauce (the other 2 tablespoons are for dipping)..
Add the chicken to the bowl and mix it well so it is all coated.
Cover and refrigerate for 3 to 4 hours, turning occasionally (it can be refrigerated for up to 24 hours if you want to prepare it in advance).
Keep the marinade when you remove the chicken and place the chicken skin side down on a greased grill over medium heat, close the lid and cook for about 10 minutes.
Turn and brush the chicken with the marinade and let it cook for 30 to 40 minutes or until well browned.
Once done, serve with the remaining 2 tablespoons of piri-piri sauce in a small bowl for dipping on the side.