Portugal · Meat Dishes
Frango Piri-Piri (Portuguese Grilled Chicken)
Frango piri-piri is spatchcocked chicken grilled under a marinade of hot chillies, garlic and smoked paprika.
Ingredients
- whole chicken1.6 kg
- piri piri chillies8 pcs
- garlic6 cloves
- smoked paprika2 tbsp
- lemon1 pcs
- olive oil100 ml
- white wine vinegar3 tbsp
- dry white wine100 ml
- bay leaf3 pcs
- salt2 tsp
- black pepper1 tsp
Method
- 1Spatchcock the chicken: cut along both sides of the backbone with shears, open the bird out and press down hard on the breastbone until it lies flat. Even thickness is what stops the breast drying while the thighs finish.
- 2Blend the chillies, garlic, smoked paprika, the juice and zest of the lemon, the vinegar, half the olive oil, the salt and the pepper into a smooth paste.
- 3Set aside a third of the paste in a separate jar before it touches the chicken. That portion becomes the glaze at the end.
- 4Mix the rest of the paste with the white wine and the bay leaves and rub it over the bird and under the skin of the breast and thighs. Cover and refrigerate for at least 4 hours, better overnight.
- 5Grill over medium coals, skin side down first, until the skin is deep gold with patches of char, then turn and cook through, about 40 minutes in total. In the oven, roast at 200C for 35 to 40 minutes and finish under the top grill for colour.
- 6Boil the reserved paste with the remaining olive oil for two minutes to make the glaze. Raw marinade that has sat with the chicken is not for brushing at the end.
- 7Brush the glaze over both sides in the last few minutes on the heat, then rest the bird for 10 minutes before cutting it into quarters. Serve with fries and a green salad.