Grilled Piri-Piri Chicken – Recipe & Cooking Method

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Grilled Piri-Piri Chicken – Recipe & Cooking Method

Grilled Piri-Piri Chicken is a signature dish from Portugal, famous for its vibrant spice, smoky flavor, and juicy texture. Rich in protein and minerals such as iron, zinc, and potassium, it’s both hearty and nourishing—perfect for a satisfying family lunch.

Ingredients (Serves 4)

Grilled Piri-Piri Chicken

 

Whole chicken

  • 1 whole chicken, about 1.2 kg (keep skin on, backbone removed if possible for quicker grilling)

Piri-Piri sauce

  • 1 roasted red bell pepper, peeled

  • 1 tsp chili powder or crushed red pepper flakes

  • 3 garlic cloves

  • 1 Tbsp tomato paste

  • 2 Tbsp white vinegar (or wine vinegar)

  • 1 Tbsp vegetable oil (corn or sunflower)

  • 1 Tbsp salt

  • 1 tsp black pepper

  • 1 tsp mixed spice (all-purpose seasoning)

  • 1 tsp paprika

  • ½ tsp mild sweet spice (e.g., allspice)

  • ½ tsp ground bay leaf (or crumble bay leaves very finely)

Method

  1. Prepare the sauce

    • In a blender, combine the roasted pepper, chili powder, garlic, and tomato paste. Pulse to a smooth paste.

    • Add the vinegar, oil, and bay leaf. Blend briefly.

    • Add salt, black pepper, mixed spice, paprika, and sweet spice; blend for about 1 minute until fully emulsified.

  2. Marinate the chicken

    • Rinse the chicken and pat dry. Place in a large bowl or zipper bag.

    • Pour the piri-piri sauce over the bird, ensuring it is fully coated (including under the skin if possible).

    • Cover and refrigerate for at least 6 hours, preferably overnight, to allow the flavors to penetrate.

  3. Roast or grill

    • Preheat the oven to 220 °C / 425 °F (or heat an outdoor grill to medium-high).

    • Place the marinated chicken on a baking tray lined with foil (or grill rack).

    • Roast, covered loosely with foil for the first 40 minutes, then uncover and continue roasting for another 45–50 minutes, basting occasionally with leftover marinade, until the skin is charred in spots and the internal temperature in the thickest part of the thigh reaches 75 °C / 165 °F.
      If grilling: Cook bone side down first, then flip midway, basting often, for roughly 45 minutes total depending on heat.

  4. Serve

    • Let the chicken rest for 5 minutes. Carve into pieces and drizzle with any pan juices.

    • Serve hot with fries, roasted vegetables, a green salad, or crusty bread to soak up the spicy piri-piri sauce.

Bom apetite!

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