Cook and Scale
Piri Piri Chicken
4 servings · 55 min total
Butterflied chicken marinated in fiery piri piri and lemon, then grilled until smoky and charred — Portugal's fiery grilled favorite.
Ingredients
- 1½ kg whole chicken, butterflied
- 5⅓ tbsp piri piri sauce
- 4 tbsp olive oil
- 4 garlic, minced
- 1 lemon, juiced
- 1 tbsp smoked paprika
- 1 tsp dried oregano
- 1 tsp salt
- 1 tbsp fresh parsley, chopped, to serve
- 1 lemon, cut into wedges, to serve
Method
- 1.
Whisk the piri piri marinade — Whisk the piri piri sauce, olive oil, garlic, lemon juice, smoked paprika, oregano and salt in a bowl to make the marinade.
- 2.
Marinate the chicken — Rub the marinade all over the chicken, working it under the skin where possible. Cover and marinate in the fridge for at least 2 hours, or overnight.
- 3.
Grill until charred — Grill the chicken skin-side up over indirect medium heat for 30-35 minutes, turning once, until the skin is charred in places and the juices run clear.
- 4.
Rest and carve — Rest for 5-10 minutes, then carve, scatter with parsley and serve with lemon wedges and extra piri piri sauce on the side.