Piri Piri Chicken

Frango Piri Piri (Portuguese Grilled Chicken)

A Portuguese classic of butterflied chicken marinated in a fiery sauce of African bird's-eye chillies, garlic, lemon and olive oil, then grilled over charcoal and basted repeatedly until the skin is charred and crisp. The dish reflects centuries of Portuguese trade with Africa and is beloved from Lisbon to Maputo.

Prep

30 min

Cook

45 min

Total

75 min

Serves

4

Difficulty

Medium

Recipe ingredients

• •1.6 kg (3½ lb) whole chicken, free-range if possible
• •30 g (1 oz) dried piri piri chillies (African bird's-eye), or 45 g / 1⅔ oz fresh; substitute pequin or Thai bird's-eye if unavailable
• •8 g (¼ oz) smoked paprika
• •8 cloves garlic, crushed
• •120 ml (½ cup) olive oil, Portuguese extra-virgin if possible
• •60 ml (¼ cup) fresh lemon juice, from 2 lemons, plus wedges to serve
• •15 ml (1 tbsp) red wine vinegar
• •10 g (2 tsp) fine sea salt
• •5 g (1 tsp) freshly ground black pepper
• •2 g (½ tsp) dried oregano, preferably Portuguese or Greek
• •30 g (2 tbsp) reserved marinade, for basting on the grill

Steps

1. 1 Soak the dried chillies in hot water for 20 minutes until softened, then drain. Remove stems. If using fresh chillies, simply snip off the stems. (Always wear gloves when handling birds-eye chillies.)
2. 2 To make the piri piri sauce, combine the soaked chillies, smoked paprika, garlic, olive oil, lemon juice, red wine vinegar, salt, pepper and oregano in a blender. Blend to a smooth, pourable paste, adding 30–60 ml (2–4 tbsp) of water if needed. The sauce should coat the back of a spoon. Set aside 60 g (about 2 tbsp) in a small bowl for basting; cover and refrigerate.
3. 3 Butterfly the chicken: place it breast-side down on a board and, using sturdy kitchen shears, cut along both sides of the backbone to remove it. Open the chicken flat, press down firmly on the breastbone to flatten it, and pat dry. Score the thigh meat lightly with a sharp knife so the marinade penetrates.
4. 4 Rub the chicken all over with the remaining marinade, working it under the skin where possible. Place in a large dish or sealable bag and marinate in the refrigerator for at least 4 hours, ideally overnight (up to 24 hours).
5. 5 Remove the chicken from the fridge 45 minutes before cooking to take the chill off. Pat the skin dry again — this is essential for a crisp, well-charred finish.
6. 6 Prepare a charcoal grill for two-zone cooking: pile hot coals on one side and leave the other side empty. You want medium-high direct heat, around 200 °C (400 °F) at grill level. If using a gas grill, light half the burners only.
7. 7 Place the chicken skin-side up on the cooler (indirect) side of the grill, close the lid, and cook for about 20 minutes, basting twice with the reserved sauce.
8. 8 Move the chicken skin-side down over the hot coals and grill for 4–6 minutes to colour and crisp the skin, watching carefully and moving it as needed to avoid flare-ups (move back to the cool side if flames flare).
9. 9 Flip the chicken over (skin-side up again), return to the indirect side, and continue cooking for a further 15–20 minutes, basting 2–3 more times with the reserved sauce.
10. 10 Check for doneness: insert an instant-read thermometer into the thickest part of the thigh without touching bone — it must read at least 75 °C (165 °F), and the juices should run clear. The breast should read 74 °C (165 °F). Total grill time is roughly 35–45 minutes depending on bird and heat.
11. 11 Transfer the chicken to a board or platter, tent loosely with foil, and rest for 8–10 minutes before cutting into pieces. Drizzle with any juices from the board and serve with lemon wedges, the remaining piri piri sauce on the side, boiled potatoes and a simple green salad.
12. 12 Raw chicken safety: wash hands, board and any tools that touched raw chicken with hot soapy water. Keep raw poultry away from the basting bowl — only dipped, used brushes go back to the grill. Discard any leftover basting sauce that contacted raw chicken.