Piri Piri Chicken
Piri Piri Chicken
Spatchcocked chicken marinated in a bright chile, lemon, garlic, pepper, and herb sauce, then grilled or roasted until deeply browned.
Piri piri chicken is built around a sharp, chile-forward sauce that wakes up a simple bird without burying it. Garlic, shallot, red pepper, fresh herbs, paprika, lemon, vinegar, and olive oil blend into a loose paste that works as both marinade and table sauce.
Spatchcocking helps the chicken cook evenly because the breast and legs sit flatter against the grill or sheet pan. If that feels like too much knife work, bone-in pieces use the same marinade and cook a little faster.
The heat level is flexible. One small hot red chile gives warmth and fragrance; adding another makes the sauce more assertive. The lemon and vinegar keep the marinade bright, so the finished chicken tastes lively rather than heavy.
Serve the chicken with the extra sauce spooned over the carved pieces. Roasted potato slices and a tomato-onion salad fit the style especially well, but a green salad and bread for the juices are enough for a weeknight dinner.
Nutrition (per serving)
Directions
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1
Blend the garlic, shallot, red bell pepper, chile, herbs, paprika, oregano, lemon zest, lemon juice, vinegar, olive oil, and salt until the mixture becomes a mostly smooth, spoonable marinade.
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2
Set aside about one third of the marinade in a clean bowl for serving. Keep it separate from the raw chicken from this point forward.
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3
Place the spatchcocked chicken in a shallow dish. Rub the remaining marinade over both sides, working some under loose skin where possible, and let it stand for 20 minutes at room temperature or refrigerate for up to 24 hours.
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4
For grilling, heat a grill to medium-high and oil the grates. Put the chicken skin side down and cook for about 15 minutes, until the skin is well marked and browned.
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5
Turn the chicken carefully, spoon over any marinade left in the dish, and continue grilling for 15 to 25 minutes more, until the thickest part of the breast and thigh reaches 165°F.
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6
For oven roasting instead, heat the oven to 450°F, set the chicken skin side up on an oiled sheet pan, and roast for 35 to 45 minutes, until browned and 165°F in the thickest parts.
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7
Transfer the chicken to a board and rest for 5 to 10 minutes so the juices settle before carving.
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8
Cut into serving pieces, sprinkle with extra herbs, and serve with the reserved clean piri piri sauce on the side.
Ingredients
- Garlic Cloves, Peeled:3
- Small Shallot, Roughly Chopped:1
- Red Bell Pepper, Seeded And Roughly Chopped:1/2
- Small Hot Red Chile, Chopped:1
- Fresh Parsley Or Cilantro Leaves:1/4 cup
- Smoked Or Sweet Paprika:1 teaspoon
- Dried Oregano:1/2 teaspoon
- Lemon Zest:1 teaspoon
- Fresh Lemon Juice:3 tablespoons
- Red Wine Vinegar:2 teaspoons
- Olive Oil For Marinade:1 tablespoon
- Kosher Salt:1 teaspoon
- Whole Chicken, Spatchcocked:3 1/2 pounds
- Olive Oil For Grill Grates Or Pan:as needed
- Extra Fresh Herbs For Serving:as needed
Tips & Notes
- Use bird's eye chile, Fresno chile, Thai chile, or another small hot red chile, adjusting the quantity to your heat preference.
- Chicken pieces can replace the whole chicken; grill about 10 minutes per side or roast until each piece reaches 165°F.
- Do not reuse marinade that touched raw chicken as a serving sauce unless it has been boiled thoroughly.
