Chicken marinated in a fiery piri piri chile sauce, grilled or roasted until charred and juicy, a Portuguese classic with African roots.
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.
Serves 4
Blend chiles, garlic, olive oil, lemon juice, paprika, salt and vinegar into a smooth, fiery paste.
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.
Let the chicken sit at room temperature for 30 minutes before cooking.
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.
Let the chicken rest 10 minutes before carving.
Serve with any remaining sauce brushed on top.
Marinate as long as possible, ideally overnight, working the marinade under the skin for maximum flavor penetration.
Adjust the number of chiles to your heat tolerance, since piri piri sauce ranges from mild to genuinely fiery depending on the pepper variety and quantity used.
Spatchcocking the chicken (removing the backbone to flatten it) helps it cook more evenly whether grilling or roasting.
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.
Refrigerate cooked chicken up to 4 days; reheat gently in a covered dish in the oven to avoid drying it out.
Frango piri piri reflects Portugal's colonial connections to Mozambique and Angola, where the piri piri chile is native, and the dish became a beloved staple both in Portugal and among the Portuguese diaspora, later gaining international fame through restaurant chains.
Thai bird's eye chiles are a very close substitute in both heat and flavor profile.
Yes, reduce the number of chiles significantly, or remove the seeds, which carry much of the heat.
Make sure it's patted dry before cooking, and consider finishing under a broiler for a couple of minutes if it needs extra char.
Per serving (380g / 13.4 oz) · 4 servings total
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