Piri Piri Chicken

Name: Piri Piri Chicken
Cook time: 95 min
Total time: 95 min
Yield: 4 servings
Cuisine: South African
Ingredients: 1 Whole Chicken, spatchcocked, about 1.5–1.8 kg; 9 African Bird's Eye Chilis, peri-peri, stems removed; 6 cloves of Garlic; 1 Lemon, zest finely grated; 4 tbsp Lemon Juice, about 1 large lemon; 2 tbsp Red Wine Vinegar; 4 tbsp Olive Oil; 2 tsp Smoked Paprika; 2 tsp Oregano, dried; 2 leaves of Bay Leaf, crumbled; 2 tsp Fine Salt; 1 tsp Pepper (Black); 2 tbsp Olive Oil, for brushing while grilling; Some Lemon Wedges, for serving

Piri Piri Chicken is a vibrant, spicy roast that crackles with smoky paprika, tangy lemon and the fierce heat of African bird’s eye chilies. Marinated until deeply flavored, the chicken is roasted until the skin is golden and crispy and the meat remains juicy and fragrant—perfect for a lively family dinner or a weekend barbecue. Serve with bright lemon wedges for a fresh finish.

Piri Piri Chicken is a vibrant, spicy roast that crackles with smoky paprika, tangy lemon and the fierce heat of African bird’s ey... Show more

Traditional South African Recipe

Health Grade

B+ · Healthy

Rating

4.5

Time

1 hr30 min

Price

1,00 €

Calories

571 kcal

low calorie

gluten free

high protein

low carb

Method

Prep the aromatics

Wash the African bird's eye chilies and lemon, then pat them dry. Pull off and discard the chili stems, peel the garlic, finely grate the lemon zest, and squeeze out 4 tablespoons of lemon juice. Crumble the bay leaves between your fingers so they break down easily in the sauce.

Blend the sauce

Add the chilies, garlic, lemon zest, lemon juice, crumbled bay leaves, red wine vinegar, olive oil, smoked paprika, dried oregano, fine salt, and black pepper to a jug blender. Blend until mostly smooth, scraping down the sides once or twice, until you have a loose, bright red sauce with only tiny flecks left.

Marinate the chicken

Set the spatchcocked chicken on a tray or in a shallow dish and pat it very dry so the skin can crisp well later. Spoon about one-third of the peri-peri sauce into a small clean bowl and keep it aside for basting, then rub the rest all over the chicken, getting into every nook and a little under the skin where you can. Let it marinate for at least 30 minutes at room temperature, or cover and refrigerate for longer if you want deeper flavor.

Grill the chicken

Heat an outdoor grill for two-zone cooking, with one side medium-high and the other side a little gentler. Brush the chicken lightly with the remaining 2 tablespoons olive oil, place it skin-side down over the hotter side, and grill uncovered for 8 minutes until the skin is lightly charred and releases easily from the grates. Move it skin-side up to the cooler side, cover, and cook for 30 minutes; brush with the reserved peri-peri sauce and a little more oil once or twice as it cooks. Grill for 5 to 10 minutes more, turning only if you want extra char, until the thickest part of the breast and thigh reaches 165° F or 74° C and the juices run clear.

Rest the chicken

Transfer the chicken to a board and let it rest for 10 minutes before carving so the juices settle back into the meat.

Carve and serve

Cut the chicken into halves, quarters, or serving pieces, then serve it hot with lemon wedges for squeezing over at the table.

Ingredients

Method

For 4 servings

Adjust servings

For the chicken

1 Whole Chicken, spatchcocked, about 1.5–1.8 kg

For the peri-peri marinade/sauce

9 African Bird's Eye Chilis, peri-peri, stems removed
6 cloves of Garlic
1 Lemon, zest finely grated
4 tbsp Lemon Juice, about 1 large lemon
2 tbsp Red Wine Vinegar
4 tbsp Olive Oil
2 tsp Smoked Paprika
2 tsp Oregano, dried
2 leaves of Bay Leaf, crumbled
2 tsp Fine Salt
1 tsp Pepper (Black)

For basting and serving

2 tbsp Olive Oil, for brushing while grilling
Some Lemon Wedges, for serving

Nutrition

Per Serving.

Calories

571 kcal

29% of Daily kcal

Protein

59 g

100% RDI

Fat

32 g

6.1g sat fat

Carbs

9.2 g

3% RDI

Sugar

2.7 g

5% RDI

Fiber

2 g

7% RDI

Salt

3.7 g

75% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

B+ · 7.8 / 10

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