📝 About This Recipe
Transport your senses to the bustling 'churrasqueiras' of the Algarve with this iconic Portuguese staple. This recipe delivers a spatchcocked chicken with charred, crispy skin and succulent meat, all bathed in a fiery, citrusy piri-piri glaze. It is a masterclass in balancing the heat of African bird's eye chilies with the bright acidity of lemon and the aromatic depth of garlic and smoked paprika.
🥗 Ingredients
The Chicken
- 1.5 kg Whole Chicken (Spatchcocked/butterflied, approximately 3-3.5 lbs)
- 1 tablespoon Coarse Sea Salt (Portuguese 'Sal de Tavira' is ideal)
The Piri-Piri Marinade & Sauce
- 6-10 pieces Piri-Piri Chilies (Fresh or dried; substitute with Thai bird's eye if unavailable)
- 6 pieces Garlic Cloves (Peeled and roughly chopped)
- 1/2 cup Extra Virgin Olive Oil (Use a high-quality Portuguese oil)
- 1/4 cup Fresh Lemon Juice (About 1-2 lemons)
- 2 tablespoons Red Wine Vinegar
- 1 tablespoon Smoked Paprika (Pimentão Doce) (Gives the classic red color and smoky depth)
- 1 teaspoon Dried Oregano (Mediterranean variety preferred)
- 1 piece Bay Leaf (Crushed into the marinade)
- 1 tablespoon Whisky or Brandy (Optional; adds a traditional depth of flavor)
For Basting and Garnish
- 2 tablespoons Unsalted Butter (Melted and mixed with a bit of the sauce)
- 1/4 cup Fresh Parsley (Finely chopped for garnish)
- 1 piece Lemon Wedges (For serving)
👨🍳 Instructions
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1
Prepare the chicken by spatchcocking it: use kitchen shears to cut along both sides of the backbone to remove it. Flip the chicken over and press down firmly on the breastbone until it cracks and the chicken lies completely flat.
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2
Make deep, small incisions into the thickest parts of the thighs and breasts. This allows the marinade to penetrate deeply and ensures even cooking.
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3
Prepare the piri-piri sauce: In a blender or food processor, combine the chilies, garlic, olive oil, lemon juice, red wine vinegar, smoked paprika, oregano, crushed bay leaf, and whisky. Pulse until smooth but not completely emulsified.
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4
Place the chicken in a large glass dish or a heavy-duty zip-top bag. Rub half of the piri-piri sauce all over the chicken, ensuring it gets into the incisions. Reserve the other half of the sauce in the refrigerator.
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5
Cover and refrigerate the chicken for at least 4 hours, though overnight (up to 24 hours) will yield the best flavor and texture.
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6
Remove the chicken from the refrigerator 30-45 minutes before cooking to take the chill off. Season both sides generously with the coarse sea salt.
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7
Prepare your grill for medium-high indirect heat. If using charcoal, pile the coals to one side. If using gas, turn off one set of burners. Aim for a grill temperature of around 200°C (400°F).
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8
Place the chicken on the grill, skin-side up, over the indirect heat zone. Close the lid and cook for 25-30 minutes.
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9
While the chicken cooks, mix the reserved piri-piri sauce with the melted butter in a small bowl for basting.
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10
Flip the chicken to skin-side down and move it to the direct heat zone. Baste the top (bone side) with the sauce. Grill for another 10-15 minutes, watching closely for flare-ups.
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11
The chicken is done when the skin is charred and crispy, and the internal temperature reaches 74°C (165°F) in the thickest part of the thigh.
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12
Remove the chicken from the grill and transfer to a cutting board. Brush with one final layer of the piri-piri sauce and let it rest for 10 minutes.
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13
Carve the chicken into traditional small pieces (quarters or eighths) using a heavy knife or poultry shears. Garnish with fresh parsley and serve with remaining sauce on the side.
💡 Chef's Tips
Always use a meat thermometer to ensure the chicken is juicy; overcooked breast meat is the enemy of a good churrasco. For an authentic 'frango' flavor, use real charcoal and add a few sprigs of dried rosemary to the coals for aromatic smoke. If you find the sauce too hot, remove the seeds from the piri-piri chilies before blending. Don't skip the resting period; it allows the juices to redistribute, ensuring the meat stays moist when you carve it. If you don't have a grill, you can use a cast-iron grill pan on the stove and finish the chicken in a hot oven.
🍽️ Serving Suggestions
Classic Portuguese hand-cut fries (Batatas Fritas) are a non-negotiable side. A simple 'Salada Mista' of crisp lettuce, ripe tomatoes, and thinly sliced white onions dressed in olive oil and vinegar. Arroz de Tomate (Tomato Rice) provides a lovely moist contrast to the grilled meat. Pair with a chilled glass of Vinho Verde or a cold Sagres or Super Bock beer. Finish the meal with a traditional Pastel de Nata and an espresso.