Piri Piri Chicken
1 tsp Crushed red pepper flakes
3 cloves garlic, crushed
1 2 inch piece fresh, peeled ginger, coarsely chopped
½ c cilantro leaves
2 T white wine vinegar
½ onion, chopped
1 tsp Smoked paprika
1/2 c olive oil
Kosher salt and freshly ground pepper to taste
3 ½ pounds skin-on, bone-in chicken pieces
In a food processor, puree the fresh and dried chiles with the garlic, ginger, cilantro, vinegar, onion, paprika, and olive oil until smooth. Season with salt and pepper. Reserve ½ cup of the marinade. In a large bowl, rub the chicken pieces all over with the remaining marinade and let stand at room temperature for 30 minutes.
Preheat the oven to 450 degrees. Set a wire rack over a large rimmed baking sheet.
Transfer the chicken to the prepared baking sheet: discard the used marinade. Season with salt and pepper. Roast the chicken for about 40 minutes, until the chicken is cooked through.
Transfer the chicken to a platter and serve with reserved marinade for dipping.