Piri Piri Chicken
Fire up your taste buds with this tantalizing Piri Piri Chicken recipe, a masterpiece of perfectly spiced, juicy, and charred chicken that's packed with irresistible flavors. This dish features a whole chicken spatchcocked and marinated in a vibrant blend of olive oil, lemon juice, garlic, fiery bird's eye chilies, and a smoky touch of paprika, all balanced with aromatic oregano and a splash of red wine vinegar. Best marinated overnight, this recipe ensures every bite is infused with bold, zesty flavor. Whether grilled for a smoky finish or roasted to golden perfection, this 50-minute cooking wonder is a crowd-pleaser, perfect for family dinners or weekend barbecues. Serve it alongside rice, salad, or grilled veggies for a complete meal that brings the fiery flavors of Portugal straight to your table! Keywords: Piri Piri Chicken, spicy grilled chicken, Portuguese chicken recipe, smoky and zesty chicken marinade, family-friendly chicken dinner.
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Recipe Information
Ingredients
- 1 kg Whole chicken
- 60 ml Olive oil
- 2 tablespoons Lemon juice
- 4 Garlic cloves
- 3 Bird's eye chilies
- 1 teaspoon Smoked paprika
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Red wine vinegar
Instructions
Begin by spatchcocking the chicken: using sharp kitchen scissors, remove the backbone by cutting along either side of it. Open the chicken out and flatten the breastbone with the heel of your hand.
In a blender, combine the olive oil, lemon juice, peeled garlic cloves, bird's eye chilies (adjust amount for preferred heat), smoked paprika, dried oregano, salt, black pepper, and red wine vinegar. Blend until smooth to form the piri piri marinade.
Place the chicken in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring it is fully coated. Seal the bag or cover the dish and refrigerate. Marinate for at least 2 hours, preferably overnight, for the best flavor.
Preheat your grill or oven to 200°C (400°F). If using an oven, place the chicken on a baking tray lined with aluminum foil.
Cook the chicken on the preheated grill or in the oven for about 50 minutes, turning halfway through if grilling, until the chicken is thoroughly cooked and the juices run clear when the thickest part is pierced with a knife.
Once cooked, remove the chicken from the heat and let it rest for 5 minutes before carving.
Serve the Piri Piri Chicken with your choice of side dishes like rice, salad, or grilled vegetables.
Nutrition Facts
Calories |
705 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.5 g | 84% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 2450 mg | 107% | |
| Total Carbohydrate | 10.7 g | 4% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 1.8 g | ||
| Protein | 20.8 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 64 mg | 5% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 462 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
