Piri-Piri Chicken (Frango Piri-Piri)

About This Recipe

Piri-piri chicken — frango piri-piri — is one of Portugal's defining national dishes, born in the 20th century from the African-Portuguese culinary exchange that brought the piri-piri (bird's-eye) chili from Mozambique and Angola to Lisbon. The technique is spatchcocking: the backbone is removed and the chicken pressed flat, then bathed in a sharp paste of piri-piri chilies, garlic, paprika, lemon, vinegar, bay, and olive oil for at least 4 hours. Charred over charcoal or a screaming-hot grill until the skin is blistered and the meat juicy, the chicken arrives at the table with a small pitcher of extra piri-piri sauce for drizzling. Eaten with crisp piri-piri-spiked fries and a simple tomato salad, it is the centerpiece of every Portuguese churrasqueira lunch.

Ingredients

Serves 4

• 1 wholechicken (about 1.6 kg)
• 8-12piri-piri or bird's-eye chilies (adjust for heat)
• 6 clovesgarlic
• 1 tbspsweet smoked paprika
• 1 tspsweet paprika
• 2lemons (zest and juice)
• 3 tbspred wine vinegar
• 5 tbspolive oil, plus extra for finishing
• 2bay leaves, crushed
• 1 tspdried oregano
• 1.5 tspfine salt
• 1 tspfreshly ground black pepper
• 60 mlmelted butter (for basting)
• crisp fries, lemon wedges, and tomato salad to serve

Instructions

1. 1

   Spatchcock

   With kitchen shears, cut along both sides of the backbone and remove it. Flip the chicken and press hard on the breastbone to flatten the bird. Score the thickest parts of thigh and breast with a sharp knife.

2. 2

   Blend the piri-piri

   Blend chilies, garlic, both paprikas, lemon zest and juice, vinegar, olive oil, bay, oregano, salt, and pepper into a smooth red marinade. Reserve 4 tbsp for the table.

3. 3

   Marinate

   Slather the chicken all over with the remaining marinade, pushing some under the skin and into the score marks. Refrigerate at least 4 hours, ideally 12–24.

4. 4

   Heat the grill

   Heat a charcoal grill to high indirect heat (coals banked to one side), or a gas grill to 220°C. If using an oven, heat to 220°C with a heavy tray inside.

5. 5

   Sear skin-side down first

   Place chicken skin-side down over direct medium heat. Sear 6 minutes, lid off, until the skin is deeply colored with char marks.

6. 6

   Move to indirect and cook through

   Flip chicken skin-side up. Move to indirect heat. Close the lid. Cook 30–35 minutes, basting every 10 minutes with melted butter mixed with a tablespoon of the reserved piri-piri, until the thickest part of the thigh registers 75°C.

7. 7

   Final crisp under direct heat

   Return briefly to direct heat for 2 minutes, skin-side down, to crisp and char.

8. 8

   Rest

   Lift onto a warm plate and rest 10 minutes.

9. 9

   Chop and serve

   Cut the chicken into 8 pieces with kitchen shears. Pile onto a wooden board. Drizzle with extra olive oil and the reserved piri-piri sauce. Serve with crisp fries showered in flaky salt, lemon wedges, and a sharp tomato salad.

Variations

• •

  Mozambican-style: add 1 tbsp coconut milk to the marinade and a pinch of cumin.

• •

  Use boneless thighs only for a faster (25 minute) weeknight version.

• •

  Add a tablespoon of pequin chili powder for a deeper smoky heat.

Storage

Refrigerate cooked chicken up to 3 days. Reheat covered at 180°C for 12 minutes — the leftovers make excellent piri-piri chicken sandwiches the next day.

Frequently Asked Questions