Frango à Piri-Piri

Name: Frango à Piri-Piri
Yield: 1
Cuisine: Portugal
Ingredients: Whole chicken, butterflied — 1 (spatchcocked); Piri-piri chillies (or substitute bird's eye chillies), chopped — 6; Garlic, minced — 4 cloves; Olive oil — 60 ml (2 fl oz); Lemon juice — 2 tbsp; Paprika — 1 tbsp; Oregano — 1 tsp; Salt — to taste

The Quirky Foodster Team

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Servings

Ingredients

Whole chicken, butterflied — 1 (spatchcocked)
Piri-piri chillies (or substitute bird's eye chillies), chopped — 6
Garlic, minced — 4 cloves
Olive oil — 60 ml (2 fl oz)
Lemon juice — 2 tbsp
Paprika — 1 tbsp
Oregano — 1 tsp
Salt — to taste

Method

Blend the chillies, garlic, olive oil, lemon juice, paprika, oregano and salt into a smooth marinade.
Rub the marinade generously all over the butterflied chicken, working it under the skin where possible.
Marinate for at least 2 hours, ideally overnight.
Preheat a grill or oven to 200°C (400°F).
Grill or roast the chicken for 40–45 minutes, basting occasionally with any remaining marinade, until cooked through and the skin is charred and crisp.
Let rest for 5–10 minutes before carving and serving.

Introduction: Chicken marinated and grilled with a fiery piri-piri chilli sauce, a beloved and iconic Portuguese main course.

Cultural Background: Piri-piri chicken reflects Portugal's historic maritime trade connections, particularly with Africa, the small, fiery piri-piri chilli becoming deeply embedded in Portuguese cooking and giving this grilled chicken its distinctive, beloved heat.

Tips: Marinate for as long as possible, ideally overnight, for the deepest, most characteristic flavour and heat. Butterflying the chicken helps it cook more quickly and evenly, whether grilled or roasted.

Variations: Adjust the number of chillies for more or less heat, as piri-piri chicken can range from mild to fiery. Serve with a simple green salad and fries for the classic presentation.

Storage: Refrigerate leftover chicken in an airtight container for up to 3 days.

Reheating: Reheat gently, covered, in an oven at 160°C (325°F) with a splash of water, until warmed through.

FAQs:

Q: What is piri-piri?

A: A small, fiery chilli pepper, central to Portuguese cuisine's historic connections with Africa, giving this iconic dish its distinctive heat and flavour.

Q: Can this be made less spicy?

A: Yes, reduce the number of chillies used in the marinade to control the heat level.