Piri Piri Chicken
Classic recipe for Portuguese style BBQ chicken.
Servings Prep Time
6Servings 10Minutes
Cook Time Passive Time
1Hour 4Hours
Servings Prep Time
6Servings 10Minutes
Cook Time Passive Time
1Hour 4Hours
Ingredients
Instructions
  1. Portion chicken into 8 pieces or leave whole. Spatchcocking your chicken works great for this recipe. Prepare however you like and set aside.
  2. In a grinder combine the green chilis, garlic, soy sauce and oil. Blend into a smooth paste and transfer to a large bowl.
  3. Add all remaining ingredients and mix well. Pour marinade all over chicken and rub to coat well. Cover and refrigerate for 4 hours or overnight. If you are in a hurry, at least 1 hour is recommended.
  4. Allow chicken to come to room temperature by removing from fridge 30 minutes before cooking. Heat BBQ grill on high for 10 minutes, then bring heat down to medium low. Place chicken skin side down. Close lid and cook for 10-15 minutes or until skin is grill marked and beginning to brown. Flip chicken and repeat process for another 15 minutes. Repeat two more times so the chicken is now skin side up. Allow to cook another 15-20 minutes or until thickest part of white meat reaches 165F/74C. Transfer to serving platter and tent with foil. Allow to rest for 10 minutes before serving. *For roasting whole chicken or pieces in the oven, see recipe notes.
Recipe Notes

If roasting in the oven, preheat to 425F/218C.  Bake 50-60 minutes or until white meat reaches 165F/74C. For pieces, preheat oven to 375F/190C. Transfer chicken onto baking sheet lined with a rack and bake 45-60 minutes, turning halfway through.