Ingredients
For the Chicken
- 1 (3.5 to 4-pound) whole chicken
- Diamond Crystal kosher salt
For the Piri Piri Sauce
- 1/2 cup neutral oil (like grapeseed)
- 1 red bell pepper, roughly chopped
- 8 African Bird’s Eye chilies (or Thai chilies), stemmed
- 2 tablespoons red wine vinegar
- 4 cloves fresh garlic
- 1 tablespoon smoked paprika
- 1 bay leaf
- 1 teaspoon dried oregano
- 1 teaspoon Diamond Crystal kosher salt
- 2 tablespoons unsalted butter
- 3 tablespoons fresh lemon juice
Prep the Chicken and Make the Sauce
To spatchcock the chicken, place it breast-side down and use heavy-duty kitchen shears to cut along both sides of the backbone, removing it completely. Flip the chicken over and press down firmly on the breastbone with the heel of your hand until you hear a crack and the bird lies flat.
Using a sharp knife, cut 1-inch deep slits into the thickest parts of the breasts and thighs. These channels are crucial for allowing the sauce to penetrate deep into the meat.
To make the sauce, combine the neutral oil, chopped red bell pepper, chilies, red wine vinegar, garlic, smoked paprika, bay leaf, oregano, and 1 teaspoon of kosher salt in a blender. Blend for ~1-2 minutes until the sauce is completely smooth.
Pour the blended sauce into a small saucepan, add the butter, and heat over medium until the butter is melted. Let it simmer for a minute to wake up the spices, then pull it from the heat and stir in the fresh lemon juice.
Grill and Baste Repeatedly
Preheat your grill for two-zone cooking: one side on high heat (450-500F) and the other on low.
Season the chicken generously on all sides with kosher salt.
Place the chicken skin-side down on the hot side of the grill. Let it sear for ~4 minutes, until you have clear, dark grill marks.
Flip the chicken and move it to the cooler side of the grill, skin-side up. Immediately brush it generously with the piri piri sauce. Cover the grill and let it cook.
Continue to flip and brush the chicken with sauce every ~5-7 minutes. This constant basting is what builds the flavorful, lacquered crust. Use up most of the sauce.
The chicken is done when the thickest part of the breast registers 165F on an instant-read thermometer, which will take ~35-45 minutes depending on the size of your bird. The skin should be charred in spots and have a deep reddish-brown, glossy glaze.
Rest and Serve
Let the chicken rest for at least 10 minutes before carving and serving. This allows the juices to redistribute, keeping the meat moist. Serve immediately, as the skin is crispiest right off the grill.
Piri Piri Chicken
Ingredients
- For the Chicken
- 1 3.5 to 4-pound whole chicken
- Diamond Crystal kosher salt
- For the Piri Piri Sauce
- 1/2 cup neutral oil like grapeseed
- 1 red bell pepper roughly chopped
- 8 African Bird’s Eye chilies or Thai chilies, stemmed
- 2 tablespoons red wine vinegar
- 4 cloves fresh garlic
- 1 tablespoon smoked paprika
- 1 bay leaf
- 1 teaspoon dried oregano
- 1 teaspoon Diamond Crystal kosher salt
- 2 tablespoons unsalted butter
- 3 tablespoons fresh lemon juice
Instructions
- Place the chicken breast-side down and cut along both sides of the backbone to remove it. Flip and press down on the breastbone until the bird lies flat.
- Cut 1-inch deep slits into the thickest parts of the breasts and thighs.
- In a blender, combine the oil, red pepper, chilies, vinegar, garlic, paprika, bay leaf, oregano, and salt. Blend for 2 minutes until smooth.
- Pour the sauce into a saucepan, add the butter, and heat over medium until butter melts. Simmer for 1 minute, remove from heat, and stir in the lemon juice.
- Set up the grill for two-zone cooking with one side high heat (450-500F) and the other low.
- Season the chicken generously with the salt on all sides.
- Place the chicken skin-side down on the hot side and sear for 4 minutes until grill marks appear.
- Flip the chicken and move to the cooler side, skin-side up. Brush generously with the piri piri sauce and cover.
- Continue flipping and brushing with sauce every 5-7 minutes until the chicken reaches 165F at the thickest part (35-45 minutes total).
- Let rest for 10 minutes before carving.
