The sauce is better to cook the day or at least 2-3 hours before cooking the chicken grill. Traditional Portuguese barbecue (Churrasco) is always cooked on the coals! And, usually, with the addition of local species of trees and shrubs resinous character type, Cistus ladanifer, which gives the grill a distinctive flavor. Grill uses a special kind of salt - Salt flower or plain sea salt, but with very large crystals. For the sauce, RUB on a small grater, zest the lemon halves and then add it to squeezed lemon juice. Add the paprika powder, but it is better to make a paste of peppers. A paste of peppers make the recipe Nadya/Nadia: http://www.povarenok.ru/recipes/show/9421 Only replacing bitter pepper red sweet Bulgarian.

Squeeze in the sauce the garlic through a garlic crusher. Break into pieces Bay leaf, add 1/2 teaspoon of dark sugar. Olive oil (for lemon juice), 1 tablespoon of the sauce-concentrate "Piri-Piri": http://www.povarenok.ru/recipes/show/31594/ Cover the sauce with cling film and allow it to infuse for at least 2 hours.

My chicken, give water to drain, incision at the breast and disclosed the carcass. Rosemary placed under the skin.

Sprinkle with salt inside and after 5 minutes put on the grill. I have a chicken prepared in an electric grill. When the grill is almost ready begin to miss the meat for our sauce.

(If charcoal grill is usually the chicken, coat with sauce immediately after it was removed from the fire.) In electric grill, you can add the sauce for 5-7 minutes until tender.

Ready chicken cut into pieces and serve with remaining sauce.

The garnish for this dish can be rice or potatoes. Always fresh vegetable salad. Bon appetit!