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Piri Piri Chicken

Piri Piri Chicken

This Portuguese inspired dish, made with authentic African Bird's Eye Chilli's, adds a lovely heat to the Piri Piri marinade. The chicken is then cooked over coals on the BBQ, creating a delicious dinner that will soon become a family favourite.
Prep Time 20 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 35 mins
Course Main Course
Cuisine Mediterranean
Servings 2 people


  • SNS Kettle BBQ
  • Slow 'n Sear
  • Food Processor
  • Green Olive Restaurant Grade Charcoal


  • 1 Medium Sized Free Range Chicken
  • 6 African Bird's Eye Chillis (dried)
  • 4 Garlic Cloves (crushed)
  • 2 tbsp Olive Oil
  • 2 tbsp White Wine Vinegar
  • 2 Lemons (juiced)
  • 20 g Bunch of Parsley
  • 1 tsp Smoked Paprika
  • 1 tsp Oregano (dried)
  • 1 tsp Thyme (dried)
  • 1 tsp Caster Sugar
  • 2 tsp Salt


  • Add all the ingredients to a food processor and blend into a paste. Set to one side.
  • Spatchcock your chicken and remove the skin. Make some deep incisions into the breast and legs to allow the marinade to penetrate a little easier.
    I also removed the legs which made it easier to cook especially when I was chargrilling directly over the coals.
  • Pour over your marinade, and massage the marinade into the chicken, then place in the fridge for a minimum of 6 hours, but preferably overnight.
    Chicken Marinating
  • Remove the marinating chicken from the fridge about 1 hour before you want to start cooking to bring the temperature up towards room temperature.
  • Light your BBQ and create a direct and indirect zone. Once ready to cook start by cooking the chicken on the direct zone of the BBQ to add some char. Flip the chicken over so you are chargrilling both sides. Keep an eye that you don't burn it, but you will find with the marinade the chicken can take a bit of heat.
  • Move to the indirect side of the BBQ and cook until the internal temperature is 75°C. Whilst it is cooking keep basting the chicken with any remaining marinade, which will build up a lovely colour and tasty crust.
    Piri Piri Chicken Cooking
  • Once it hits 75°C, take off the BBQ and allow to rest for a few minutes before serving. I served this with Arroz de Tomate (Portuguese Tomato Rice) and Bolo de Caco (Sweet Potato Bread).
    Piri Piri Chicken


My sauce ended up being green where traditionally it is a reddish colour. This was caused by the amount of Parsley I added. It's an ingredient that is not always used in Piri Piri so if you want the red Piri Piri sauce, reduce the quantities or miss it out altogether.
Keyword Peri Peri, Piri Piri, Portugal, Portugal Chicken