Frango Piri-Piri (Portuguese Piri-Piri Grilled Chicken)
In short: Spatchcocked chicken marinated in chili, garlic, lemon and paprika, then grilled until charred and juicy and brushed with more sauce. It takes about 1 h 20 min in total and makes 4 servings.
- Prep
- 25 min
- Cook
- 55 min
- Resting
- 4 h
- Total
- 1 h 20 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 520 kcal
Frango piri-piri is Portugal's best-known grilled chicken, sold in roadside grill restaurants and cooked in gardens all summer. A whole bird is split flat, rubbed with a marinade of fresh chilies, garlic, lemon and paprika, and grilled until the skin chars in places. More of the sauce is brushed on at the end and passed at the table. The heat is adjustable, so you can make it as mild or as fierce as your guests like.
Instructions
- Blend the chilies, garlic, olive oil, lemon juice, vinegar, paprika, oregano and salt into a loose paste. Pour one third into a clean jar for brushing and serving, and keep it in the fridge.
- Place the chicken breast-side down and cut out the backbone with kitchen shears. Flip it over and press firmly on the breastbone to flatten. Slash each thigh and drumstick twice.
- Rub the chicken all over with the remaining paste, working some under the skin of the breasts. Cover and refrigerate for at least 4 hours, or overnight.
- Set up a grill for two zones, with coals banked on one side, or heat a gas grill on one side only. Take the chicken out of the fridge 30 minutes before cooking.
- Put the chicken skin-side up on the cooler side, close the lid and cook for 35 to 45 minutes, turning once, until the skin is deep golden.
- Brush with the reserved sauce and move the chicken over direct heat for 3 to 5 minutes per side to char in spots. The thickest part of the thigh should read 74°C (165°F) and the juices should run clear.
- Rest for 10 minutes, carve and serve with the rest of the sauce on the side.
Tips
- No grill? Roast the marinated bird on a rack at 220°C (425°F) for 45 to 55 minutes, then broil for 3 to 4 minutes to char the skin.
- Fresh piri-piri chilies are hard to find abroad. Use bird's eye or cayenne chilies, or 2 tsp crushed dried chili flakes.
Questions and answers
How spicy is piri-piri chicken?
It is medium to hot, depending on the chilies. Use 2 chilies for a mild version or 6 for a fiery one. The lemon and garlic keep the heat bright rather than harsh.
Can I make piri-piri sauce ahead of time?
Yes. Keep it in a jar in the fridge for up to 1 week, and it tastes better after a day. Never reuse sauce that has touched raw chicken.
What do you serve with piri-piri chicken?
Fries or roast potatoes, a green salad and rice are the usual sides. A cold lager or a young white wine goes well with the heat.
How long does it take to make Frango Piri-Piri (Portuguese Piri-Piri Grilled Chicken)?
About 1 h 20 min in total: 25 min of preparation and 55 min of cooking.
How many calories are in Frango Piri-Piri (Portuguese Piri-Piri Grilled Chicken)?
About 520 kcal per serving, with 50 g of protein, 3 g of carbohydrates and 34 g of fat. These values are estimates.
Nutrition per serving
| Calories | 520 kcal |
|---|---|
| Protein | 50 g |
| Carbohydrates | 3 g |
| Fat | 34 g |
| Fiber | 1 g |
| Sugar | 1 g |
| Sodium | 800 mg |
Estimated values, calculated from the ingredients.
