📝 About This Recipe
Transport your senses to the vibrant coastlines of Mozambique and Angola with this iconic African Halal staple. This dish features succulent chicken marinated in a fiery, citrusy, and aromatic bird's eye chili sauce that balances heat with a deep, smoky complexity. Perfectly charred on the outside and incredibly juicy within, it’s a celebration of bold spices and heritage cooking.
🥗 Ingredients
The Chicken
- 1.5 kg Whole Chicken (Halal certified, spatchcocked (butterflied) for even cooking)
- 2 teaspoons Kosher Salt (to dry-brine before marinating)
The Signature Piri Piri Marinade
- 6-10 pieces Bird's Eye Chilies (stems removed; adjust based on heat preference)
- 1 Red Bell Pepper (roasted and deseeded for sweetness and body)
- 6 pieces Garlic Cloves (peeled and smashed)
- 1/4 cup Fresh Lemon Juice (from about 2 lemons)
- 2 tablespoons Red Wine Vinegar (adds a sharp, bright tang)
- 1/2 cup Olive Oil (extra virgin for richness)
- 2 tablespoons Smoked Paprika (provides the signature deep red color and earthiness)
- 1 tablespoon Dried Oregano
- 1 inch Fresh Ginger (peeled and grated)
- 1 teaspoon Black Pepper (freshly cracked)
For Basting and Garnish
- 2 tablespoons Unsalted Butter (melted and mixed with 2 tbsp of the marinade)
- 1/4 cup Fresh Cilantro (roughly chopped for garnish)
- 1 lemon Lemon Wedges (cut into 4-6 wedges)
👨🍳 Instructions
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1
Prepare the chicken by spatchcocking it: use kitchen shears to remove the backbone, then flip and press down firmly on the breastbone until it cracks and lays flat. Pat the skin very dry with paper towels.
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2
Season the chicken generously with salt on both sides. Place it on a wire rack over a baking sheet and refrigerate uncovered for at least 1 hour (or up to 4 hours) to ensure extra crispy skin.
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3
Make the marinade: In a blender or food processor, combine the bird's eye chilies, roasted red pepper, garlic, lemon juice, red wine vinegar, olive oil, smoked paprika, oregano, ginger, and black pepper.
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4
Pulse the mixture until it forms a smooth, vibrant red sauce. Taste and adjust salt if necessary. Reserve 1/3 cup of this sauce in a separate container for basting and serving.
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5
Place the chicken in a large glass dish or a heavy-duty zip-top bag. Pour the remaining marinade over the chicken, ensuring every inch is coated, including under the skin. Marinate in the fridge for at least 4 hours, preferably overnight.
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6
Remove the chicken from the refrigerator 30 minutes before cooking to bring it to room temperature, which ensures even cooking.
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7
Preheat your grill to medium-high heat (about 200°C/400°F). If using an oven, preheat to 220°C (425°F) with a cast-iron skillet or roasting pan inside.
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8
Place the chicken on the grill skin-side down. Sear for 5-7 minutes until the skin is charred and releases easily from the grates. (If using an oven, place skin-side up in the hot skillet).
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9
Flip the chicken and move it to indirect heat (or lower the oven temperature to 190°C/375°F). Cover the grill or keep the oven door closed.
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10
Every 15 minutes, brush the chicken with the butter-marinade mixture to keep it moist and build up a flavorful crust.
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11
Cook for 35-45 minutes total, or until the internal temperature reaches 74°C (165°F) at the thickest part of the thigh.
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12
Remove the chicken from the heat and transfer to a cutting board. Tent loosely with foil and let it rest for 10-15 minutes to allow the juices to redistribute.
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13
Carve the chicken into quarters or smaller pieces. Garnish with fresh cilantro and serve with the reserved sauce and lemon wedges on the side.
💡 Chef's Tips
For the best flavor, use fresh African Bird's Eye chilies (Peri-Peri); if unavailable, Thai chilies are an excellent substitute. Do not skip the resting period—resting ensures the juices stay in the meat rather than on the cutting board. If you prefer a milder sauce, remove the seeds and white ribs from the chilies before blending. Charring the lemon wedges on the grill for 2 minutes before serving adds a wonderful caramelized citrus note to the final dish. Always use a meat thermometer to avoid overcooking, as chicken breast can dry out quickly.
🍽️ Serving Suggestions
Serve alongside 'Coconut Rice' or 'Yellow Turmeric Rice' to soak up the spicy oils. Pair with a cool, crisp 'Kachumbari' (East African tomato and onion salad) to balance the heat. Thick-cut potato wedges or 'Peri-Peri Fries' are the classic Portuguese-African accompaniment. A side of grilled corn on the cob brushed with lime and salt complements the smoky flavors perfectly. For a refreshing drink, serve with iced Hibiscus tea (Bissap) or a sparkling ginger lemonade.