Piri piri chicken Recipe

 Spicy, smoky, and bursting with flavor, Piri Piri Chicken is a Portuguese-African classic that has become a global favorite. Marinated in a fiery blend of piri piri (bird’s eye) chilies, garlic, lemon juice, herbs, and olive oil, the chicken is then grilled or roasted to perfection, creating a crispy skin and juicy, tender meat. Served with sides like roasted potatoes, rice, or fresh salads, this dish delivers a perfect balance of heat, tang, and smoky depth.

Ingredients

Cooking Steps

Step 1: Prepare the Piri Piri Marinade

1. Handle chilies with care: Wear gloves when handling and chopping chilies, and avoid touching your eyes.
2. Roughly chop the fresh red chilies (remove seeds for less heat if desired, but traditional Piri Piri includes them), garlic cloves, and red bell pepper.
3. Place all these chopped ingredients in a blender or food processor.
4. Add the fresh lemon juice, white vinegar, olive oil, smoked paprika, dried oregano, 1.5 teaspoons salt, ½ teaspoon black pepper, and optional 1 teaspoon sugar.
5. Blend until a very smooth sauce is formed. Taste and adjust seasoning if needed (more salt, pepper, or lemon/vinegar for tang). This is your Piri Piri sauce.

Step 2: Prepare and Marinate the Chicken

1. If using a whole chicken: Spatchcock it. Place the chicken breast-side down, use strong kitchen shears to cut along both sides of the backbone, and remove the backbone. Flip the chicken over and press firmly on the breastbone to flatten it. Make a few shallow cuts into the thickest parts of the breast and thighs to help the marinade penetrate.
2. If using chicken pieces: Make a few diagonal cuts into the thickest parts of the chicken pieces (thighs, drumsticks) to allow the marinade to penetrate.
3. Place the prepared chicken in a large bowl or a large resealable bag.
4. Pour about ¾ of the Piri Piri marinade over the chicken (reserve the remaining ¼ for basting/serving). Ensure the chicken is thoroughly coated.
5. Cover the bowl or seal the bag and refrigerate for at least 2 hours, or ideally overnight (up to 24 hours) for maximum flavor. The longer the better!

Step 3: Cook the Piri Piri Chicken

1. Remove the chicken from the refrigerator at least 30 minutes before cooking to bring it closer to room temperature.
2. Grilling Method (Recommended for authentic flavor):

• Preheat your grill to medium-high heat (around 200°C / 400°F). Lightly oil the grill grates.
• Place the chicken, skin-side down, on the hotter side of the grill. Sear for 5-7 minutes until nice grill marks appear.
• Flip the chicken, move to a cooler part of the grill (indirect heat), and cover. Cook for 30-45 minutes (for a spatchcocked chicken) or until the internal temperature reaches 74°C (165°F) in the thickest part of the thigh, basting occasionally with the reserved Piri Piri sauce during the last 10-15 minutes of cooking.
• For crispy skin, you can finish over direct high heat for a few minutes, watching carefully to prevent burning.

Baking/Broiling Method:

• Preheat oven to 200°C (400°F). Line a baking sheet with foil and place a wire rack on top.
• Place the marinated chicken (skin-side up if spatchcocked, or arranged in a single layer if pieces) on the wire rack.
• Bake for 30 minutes.
• Reduce oven temperature to 175°C (350°F). Continue baking for 20-30 minutes more (for spatchcocked chicken, or until internal temp reaches 74°C/165°F), basting occasionally with the reserved Piri Piri sauce during the last 10-15 minutes of cooking.
• To get a crispy skin, finish under a hot broiler for 3-5 minutes, watching very carefully to prevent burning.

Step 4: Rest and Serve

1. Once cooked, remove the chicken from the oven or grill and let it rest for 5-10 minutes before carving or serving. This allows the juices to redistribute, resulting in a more tender chicken.
2. Serve the Piri Piri Chicken hot, with the remaining reserved Piri Piri sauce on the side for dipping, and fresh lemon wedges for squeezing.
3. Classic accompaniments include crispy fries, a simple green salad, coleslaw, or rice.

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Extra Tips for Perfect Piri Piri Chicken

• Chili Control: The heat level is entirely up to you. Start with fewer chilies if you're unsure, and you can always add a pinch of cayenne pepper to the finished sauce if you want more heat.
• Marinade Time is Key: Don't skimp on marination. The longer the chicken sits in the Piri Piri sauce, the more flavorful and tender it will become.
• Skin On: For the best flavor and crispy texture, use bone-in, skin-on chicken.
• Don't Cross-Contaminate: Do not baste with marinade that has been in contact with raw chicken. Always set aside a portion of the fresh marinade for basting and serving.
• Grilling vs. Baking: Grilling offers an unbeatable smoky char, but baking followed by broiling yields excellent results too.

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Nutritional Value 

Approximate (per serving, based on 4 servings for a 3-4 lb chicken)

Benefits

• ✅ Rich in Lean Protein: A wholesome, high-protein meal that’s satisfying and energizing.
• ✅ Boosts Metabolism: Chili peppers provide a natural metabolism boost.
• ✅ Packed with Antioxidants: Garlic, lemon, and spices add immune-supporting nutrients.
• ✅ Grilled or Roasted for a Healthier Meal: Lower in fat compared to fried dishes.
• ✅ Versatile & Crowd-Pleasing: Perfect for barbecues, weeknight dinners, or special occasions.

With its bold marinade, smoky char, and fiery kick, Piri Piri Chicken is the perfect way to bring Portuguese-African flair to your kitchen. Whether cooked on the grill for a summer feast or roasted indoors for a cozy dinner, this dish delivers vibrant flavors that satisfy spice lovers and casual diners alike.

Explore more Portuguese dishes, spicy chicken recipes, and grilled dinner ideas on our site. Try this Piri Piri Chicken recipe and add a burst of heat and flavor to your next meal.