from Jean Anderson's The Food of Portugal
6-8 servings
2 large garlic cloves
1 large bay leaf, crumbled fine
2 tsp. paprika (preferably Hungarian sweet rose)
1 Tbls. kosher or coarse salt
1/4 tsp. crushed dried red chili peppers
1/4 tsp. pepper
2 Tbls. olive oil
2 small chickens, quartered* (as small as you can find - I usually can't find any smaller than 3 lbs.)
Mash garlic, bay leaf, paprika, salt, chili peppers, black pepper, and olive oil to a paste using a mortar and pestle or a small food processor. Rub the chicken well under the skin and on both sides with the paste. Freeze.
*quartering a whole chicken is really easy (and more economical than buying parts) if you have a pair of kitchen shears. Cut up along both sides of the backbone, removing it completely. Then cut down the center of the breastbone. We actually grill halves like this more often than quarters, but for quarters, snip the area between the leg and the breast that's thinnest. You're done!