📝 About This Recipe
Transport your taste buds to the sun-drenched coasts of Portugal and Mozambique with this vibrant, soul-warming classic. This dish features succulent chicken marinated in a zesty, fiery blend of bird's eye chilies, citrus, and aromatic herbs, then charred to smoky perfection. It is the ultimate balance of heat, acidity, and deep savory flavor that makes it a global favorite for grill masters and spice lovers alike.
🥗 Ingredients
The Chicken
- 1 piece Whole Chicken (approx. 3.5-4 lbs, spatchcocked (backbone removed))
- 1 tablespoon Kosher Salt (for dry brining)
Piri Piri Marinade & Sauce
- 6-10 pieces Bird's Eye Chilies (stems removed; adjust based on heat preference)
- 1 piece Red Bell Pepper (roasted and deseeded)
- 6 pieces Garlic Cloves (peeled and smashed)
- 2 tablespoons Smoked Paprika (provides that signature deep red color)
- 1 tablespoon Fresh Oregano (finely chopped)
- 1/4 cup Lemon Juice (freshly squeezed)
- 2 tablespoons Red Wine Vinegar (for a sharp tang)
- 1/2 cup Extra Virgin Olive Oil (high quality)
- 1 teaspoon Black Pepper (freshly cracked)
- 1 piece Bay Leaf (dried and crumbled finely)
For Garnish
- 1/4 cup Fresh Cilantro (roughly chopped)
- 1 piece Lemon Wedges (cut into quarters)
👨🍳 Instructions
-
1
Start by spatchcocking the chicken: using kitchen shears, cut along both sides of the backbone to remove it. Flip the chicken over and press firmly on the breastbone until it cracks and the bird lies flat. Pat the skin extremely dry with paper towels.
-
2
Season the chicken generously with kosher salt on both sides. Place it on a wire rack over a baking sheet and refrigerate for at least 1 hour (or up to overnight) to ensure crispy skin.
-
3
Prepare the sauce: In a blender or food processor, combine the bird's eye chilies, roasted red pepper, garlic, smoked paprika, oregano, lemon juice, vinegar, and crumbled bay leaf.
-
4
Pulse the blender while slowly drizzling in the olive oil until the sauce is emulsified but still retains a slightly rustic texture.
-
5
Reserve half of the sauce in a small bowl for serving later. Use the other half to coat the chicken thoroughly, massaging it under the skin and into the joints.
-
6
Preheat your grill to medium-high heat (about 400°F/200°C). If using an oven, preheat to 425°F (220°C) with a cast-iron skillet inside.
-
7
Place the chicken on the grill, skin-side down first. Sear for 5-7 minutes until the skin is charred and golden brown. Be careful of flare-ups from the oil!
-
8
Flip the chicken to bone-side down and move it to an indirect heat zone (or lower the oven temperature to 375°F/190°C if roasting).
-
9
Cover the grill and cook for 35-40 minutes. Baste the chicken with a little more marinade every 15 minutes to build a sticky, flavorful glaze.
-
10
The chicken is done when an instant-read thermometer inserted into the thickest part of the thigh reaches 165°F (74°C).
-
11
Remove the chicken from the heat and transfer to a cutting board. Let it rest for at least 10 minutes to allow the juices to redistribute.
-
12
Carve the chicken into pieces and arrange on a platter. Drizzle with the reserved fresh sauce and garnish with cilantro and lemon wedges.
💡 Chef's Tips
For the most authentic flavor, try to find African Bird's Eye chilies (Peri-Peri peppers); if unavailable, Thai chilies are an excellent substitute. Always reserve a portion of the sauce before it touches raw meat to use as a condiment—the fresh acidity cuts through the smoky fat perfectly. If you want extra crispy skin, don't skip the 'dry brine' step in the fridge; moisture is the enemy of a good char. Control the heat by removing the seeds from the chilies; the ribs and seeds contain the majority of the capsaicin fire. Wear gloves when handling the chilies to avoid 'chili burn' on your skin or eyes.
🍽️ Serving Suggestions
Serve with a side of 'Arroz Amarelo' (Portuguese Yellow Rice) to soak up the spicy oils. A crisp, cold Tomato and Cucumber salad with red onion helps cool the palate between bites. Thick-cut potato wedges or fries are a classic accompaniment in Portuguese churrascarias. Pair with a chilled glass of Vinho Verde or a crisp Lager to balance the heat. Warm crusty bread is essential for mopping up any leftover piri piri sauce on the plate.