Chicken Piri-Piri
Recipe GLPR7d93dc50f115f1
A vibrant Portuguese-inspired flame-grilled chicken, marinated and basted with a fiery blend of fresh chillies, garlic, lemon, and butter. The birds develop a smoky, charred exterior while staying succulent within. Served with the pan drippings for dipping.
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Ingredients
2 whole chickens (4–5 lbs each)
8 fresh garlic cloves, skin on
1–3 fresh whole hot red chillies, small variety
1 fresh lemon
1 cup butter
rock salt, to taste
Directions
Prepare the marinade: Roughly crush the garlic cloves (keeping skins on) with the side of a knife. Finely mince the fresh chillies, discarding the seeds if you prefer less heat. Juice the lemon into a bowl.
Melt the butter gently in a small saucepan over low heat. Stir in the crushed garlic, minced chillies, and lemon juice. Add rock salt to taste. Remove from heat and let cool slightly.
Pat the chickens dry with paper towels. Using kitchen scissors or a sharp knife, split each chicken down the backbone and flatten it out (spatchcock technique), or cut into large quarters if preferred. Season all over with rock salt.
Place the flattened chickens skin-side up on a large rimmed baking sheet or in a shallow roasting pan. Pour the chilli-butter marinade over and around the birds, working it under the skin and into any crevices. Let sit for 10–15 minutes to absorb flavor, or cover and refrigerate for up to 4 hours.
Preheat your grill to medium-high heat (or preheat a 450°F oven if grilling is not available). If grilling, lightly oil the grates.
Transfer the marinated chickens to the hot grill, skin-side down, and cook for 25–30 minutes over medium-high heat, basting every 5–7 minutes with the remaining pan marinade. Flip the chickens and continue cooking for another 20–25 minutes, basting frequently, until the skin is deeply charred and the thickest part of the thigh reaches an internal temperature of 165°F.
Alternatively, if using the oven, transfer the baking sheet to the preheated 450°F oven and roast for 45–50 minutes, basting every 10 minutes, until the skin is caramelized and the internal thigh temperature reaches 165°F.
Once cooked through, carefully transfer the chickens to a cutting board and rest for 5 minutes. Skim any excess fat from the pan drippings if desired, then pour the warm pan juices into a serving bowl.
Carve or quarter the rested chickens and arrange on a platter. Serve hot with the pan drippings and extra rock salt on the side for dipping.
