Piri Piri Chicken
by Christina Valagao
Originated from both Portugal and Africa, Piri Piri chicken chicken is grilled chicken that is constantly basted with a Piri Piri sauce. The result is like a little explosion of amazing flavours in your mouth. This recipe will definitely have people asking for seconds – and thirds!
Ingredients:
- 1 large tomato
- 1 small red onion
- 6 sprigs of fresh thyme (whole on stem)
- 4 red Thai chilli (whole)
- 6 garlic cloves
- 1 thumb of ginger
- 2 lemons, juiced
- 1.5 TBSP sweet smoked paprika
- 1/4 cup of extra virgin olive oil
- 1 whole chicken, spatchcocked
- Lemon wedges and chopped Italian parsley, to garnish
Method:
1. Spatchcock your chicken. (Remove backbone and press flat).
2. Season bird liberally with salt and pepper.
3. Add tomato, onion, thyme, chillies, garlic, ginger, lemon juice and paprika to a Vitamix blender or a food processor. Slowly drizzle in oil until all ingredients are smooth and there are no chunks.
4. Place spatchcocked chicken in a Ziplock bag and pour most of the marinade contents over the bird, reserving some to baste on the chicken when cooking. Mix around and ensure the entire chicken is covered in marinade.
5. Place in fridge for 48 hours, flipping the bag each day. Cover reserved marinade and refrigerate until ready to use.
6. Preheat grill to high, place bird skin side down and grill for 15 minutes. Flip bird after 15 minutes, turn heat medium and place a brick or cast iron covered in foil on top of the bird to weigh it down. Baste bird every 10 minutes with the reserved marinade.
7. Continue cooking for 30-40 minutes or until thickest part of the meat (both breast and thigh) reach 165F.
8. Remove from heat, cover, and let rest for minimum 10 minutes. Slice in whole segments, finish with lemon wedges and chopped parsley.
NOTE: For an authentic Frango Churrasco style meal (like done in Portugal), serve with fries and a tomato onion salad.
2. Season bird liberally with salt and pepper.
3. Add tomato, onion, thyme, chillies, garlic, ginger, lemon juice and paprika to a Vitamix blender or a food processor. Slowly drizzle in oil until all ingredients are smooth and there are no chunks.
4. Place spatchcocked chicken in a Ziplock bag and pour most of the marinade contents over the bird, reserving some to baste on the chicken when cooking. Mix around and ensure the entire chicken is covered in marinade.
5. Place in fridge for 48 hours, flipping the bag each day. Cover reserved marinade and refrigerate until ready to use.
6. Preheat grill to high, place bird skin side down and grill for 15 minutes. Flip bird after 15 minutes, turn heat medium and place a brick or cast iron covered in foil on top of the bird to weigh it down. Baste bird every 10 minutes with the reserved marinade.
7. Continue cooking for 30-40 minutes or until thickest part of the meat (both breast and thigh) reach 165F.
8. Remove from heat, cover, and let rest for minimum 10 minutes. Slice in whole segments, finish with lemon wedges and chopped parsley.
NOTE: For an authentic Frango Churrasco style meal (like done in Portugal), serve with fries and a tomato onion salad.
Copyright (c) Christina Valagao 07/2021
