Today's #CIEditorsPick: Peri Peri Grilled Chicken. The key to making this spicy African dish is to treat it like classic barbecued chicken—but give it a kick. Since #periperi peppers are hard to come by in the States, we landed on a combination of cayenne, for a baseline level of heat, and dried arbol chiles, which are spicy but have the right fruity note that mimics the peri peri chiles' flavor. To ensure perfectly cooked meat and crisp skin, we add plenty of salt to the spice rub and let the chicken sit overnight, which seasons the meat throughout and helps it stay juicy and moist when cooked. We then set up the grill with a cooler side and a hotter side, as well as a pan of water to help regulate the temperature. After rendering the skin and charring it on the hotter side, we move the chicken to the cooler side to finish cooking gently, placing the dark meat closer to the heat and the white meat farther away. Click the link in our bio to access the #PeriPeriChicken #recipe!