Peri Peri Style Chicken

Brace yourselves, it's about to get hot in here. This is a traditional Portuguese recipe with an exotic blend of flavors that hit nearly every flavor palate. It's usually made with peri peri peppers (or African bird's eye chilis), but we swapped them out for habanero peppers since they've got more heat with a little sweet. Fair warning, though: Habanero peppers fall between 100,000 and 350,000 on the Scoville scale, which is basically a fancy way of saying that you should maybe have some milk nearby to stop the burning. There are two main tricks to getting a perfectly juicy bird with crispy skin. The first is spatchcocking the chicken so it cooks more evenly (which we'll cover in the recipe, so don't worry if you have no clue what that means). The second is starting with higher heat and reducing it partway through, which is where the MEATER app's custom alerts come in handy. Because this chicken is made with spicy habanero peppers, it works best with milder side dishes like white rice or a fresh green salad. Or if you like the feeling of your mouth being on fire, you can just get some fresh vegetables and drown them in your extra peri peri sauce, you daredevil, you. Bitter beverages are known for making spicy sensations worse, so you can grab one of those if you're into that sort of thing, or you can find a bit of relief with something with more sugar content. Fruity red wines like pinot noir or dark and sweet ales are your best bet.