Frango Piri Piri (Portuguese Spicy Grilled Chicken)

About This Recipe

Frango piri piri reflects Portugal's colonial history in Africa, the piri piri chile pepper (also called African bird's eye chile) brought back and incorporated deeply into Portuguese cooking, especially this beloved grilled chicken. The marinade blends piri piri chiles with garlic, lemon juice and paprika into a fiery, tangy paste that both flavors the chicken and helps char its skin beautifully once it hits a hot grill or oven. Traditionally spatchcocked and grilled flat over hot coals for even cooking, frango piri piri has become an internationally recognized Portuguese export, its heat level often adjustable to suit different palates while keeping the core flavor intact.

Ingredients

Serves 4

• 1 wholechicken(spatchcocked)
• 6piri piri chiles or red bird's eye chiles(adjust to taste)
• 6 clovesgarlic
• 1/4 cupolive oil
• 3 tbsplemon juice
• 1 tbsppaprika
• 1 tspsalt
• 1 tbspred wine vinegar

Instructions

1. 1

   Make the piri piri sauce

   Blend chiles, garlic, olive oil, lemon juice, paprika, salt and vinegar into a smooth, fiery paste.

2. 2

   Marinate the chicken

   Rub the sauce all over the spatchcocked chicken, including under the skin, and refrigerate at least 4 hours, ideally overnight.

   Work the marinade under the skin, not just on top — this is where much of the flavor actually penetrates into the meat.

3. 3

   Bring to room temperature

   Let the chicken sit at room temperature for 30 minutes before cooking.

4. 4

   Grill or roast

   Grill over medium heat, or roast at 200C/400F, for 40-45 minutes until the skin is deeply charred and the internal temperature reaches 75C/165F, turning occasionally.

5. 5

   Rest

   Let the chicken rest 10 minutes before carving.

6. 6

   Serve

   Serve with any remaining sauce brushed on top.

Variations

• •

  Grilling over charcoal gives the most traditional smoky flavor if you have the equipment.

• •

  A milder version reduces the chiles significantly for those sensitive to heat.

• •

  Serving with a side of Portuguese fries and a simple green salad is a classic pairing.

Storage

Refrigerate cooked chicken up to 4 days; reheat gently in a covered dish in the oven to avoid drying it out.

Frequently Asked Questions