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Piri Piri Chicken Recipe

Piri Piri Chicken

This isn't just spicy chicken; it's layers of flavor built by repeatedly basting the bird on a hot grill. The sauce, a blend of peppers, garlic, and vinegar, is applied over and over, caramelizing into a fiery, sweet-tart crust. Spatchcocking the chicken is a non-negotiable step; it ensures the entire bird cooks evenly and develops a uniformly crispy skin.
Prep Time20 minutes
Active Time40 minutes
Rest Time10 minutes
Total Time1 hour 10 minutes
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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.

Notes

The skin should have a deep reddish-brown, glossy glaze with charred spots when done.
Serve immediately for the crispiest skin.