Portuguese Frango Piri-Piri (Sweet and Spicy Roast Chicken)

About This Recipe

Frango piri-piri is one of Portugal's most famous culinary exports, a whole chicken marinated in a fiery piri-piri chili paste with garlic, lemon, and herbs, then grilled or roasted until the skin is charred and blistered. This version adds a touch of honey to the marinade, balancing the chili's heat with sweetness in a way common to many Portuguese and Portuguese-influenced piri-piri recipes. The technique that matters most is marinating time and butterflying the chicken -- spatchcocking it flat allows the marinade to penetrate more evenly and lets the chicken cook faster and more evenly under high heat, since the whole bird is exposed to the heat source at once rather than the breast overcooking while the legs catch up. A proper marinade needs at least 4 hours, ideally overnight, for the chili and garlic to really work into the meat. Served with fries and a simple salad, frango piri-piri reflects Portugal's colonial-era trade routes through Africa, where piri-piri chilies were discovered and brought back to become one of Portugal's defining flavors.

Ingredients

Serves 6

• 1 wholechicken (about 1.5kg)(spatchcocked)
• 4piri-piri or bird's eye chilies(chopped, seeds in for more heat)
• 6 clovesgarlic(chopped)
• 1lemon(juiced)
• 3 tbspolive oil
• 1 tbsphoney
• 1 tspsmoked paprika
• 1 tspsalt
• 1 tspdried oregano

Instructions

1. 1

   Make the marinade

   Blend chilies, garlic, lemon juice, olive oil, honey, paprika, salt, and oregano into a smooth paste.

2. 2

   Spatchcock the chicken

   Using kitchen shears, cut along both sides of the backbone and remove it, then press the chicken flat.

3. 3

   Marinate

   Rub the piri-piri paste all over the chicken, under the skin where possible. Marinate in the fridge at least 4 hours, ideally overnight.

4. 4

   Preheat the oven or grill

   Preheat oven to 220°C (425°F), or prepare a grill for indirect medium-high heat.

5. 5

   Roast or grill

   Roast the chicken skin-side up on a rack for 40-45 minutes, or grill over indirect heat, until the skin is charred and the internal temperature reaches 74°C (165°F).

6. 6

   Rest and serve

   Let rest 10 minutes before carving. Serve with fries and a simple green salad.

Variations

• •

  Grill over charcoal for the most traditional smoky flavor.

• •

  Increase the chili quantity for a spicier version, or remove seeds for a milder one.

• •

  Serve with extra piri-piri sauce on the side for those who want more heat.

Storage

Refrigerate up to 3 days. Reheat in a 180°C (350°F) oven to help retain some skin crispness rather than using a microwave.

Frequently Asked Questions