Main
Piri-Piri Chicken (Portugal)
- Preparation time
- 1 h
- Servings
- serves 4
Ingredients
- Chicken — to buy1.2 kg
- Piri-piri chili — to buy2
- Garlic — to buy4 gousses
- Lemon — to buy1
- Olive oil — to buy4 c. à s.
- Paprika — to buy1 c. à c.
Preparation
If using a whole chicken, spatchcock it (cut along the backbone with kitchen scissors and flatten it with the palm of your hand): it will cook faster and more evenly this way.
Blend or crush the piri-piri, garlic, lemon juice, olive oil and paprika together to make a smooth marinade.
Generously coat the chicken with the marinade on all sides and under the skin if possible, cover and marinate for at least 1 hour in the fridge, and ideally overnight for a stronger flavour.
Take the chicken out of the fridge 20 minutes before cooking so it comes back to room temperature.
Grill the marinated chicken on a barbecue or under the oven grill at medium heat for 30-35 minutes, turning it halfway through and basting it regularly with the remaining marinade.
Check it's cooked by piercing the thickest part of the thigh: the juices that run out should be clear, with no trace of pink.
Let the meat rest for 5 minutes under a sheet of foil before serving, so the juices settle; serve with a lemon wedge and a fresh salad.