Piri Piri Grilled Chicken
Juicy Portuguese-style grilled chicken marinated in a fiery piri piri sauce made from fresh chiles, garlic, lemon, and olive oil. Plan ahead: marinate the chicken for at least 4 hours or overnight.
Ingredients
- 4-5 lbs whole chicken, spatchcocked (backbone removed), spatchcocked
- 4 fresh red Fresno or serrano chiles (sub: 1-2 tsp cayenne), stemmed, seeded
- 6 garlic cloves, roughly chopped
- 1/4 cup fresh lemon juice
- 2 tbsp red wine vinegar
- 6 tbsp olive oil
- 2 tsp smoked paprika
- 1 tsp dried oregano
- 1.5 tsp kosher salt
- 1/2 tsp black pepper, freshly ground
Instructions
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1
Make the piri piri marinade: combine 4 stemmed, seeded fresh red Fresno or serrano chiles (sub: 1-2 tsp cayenne), 6 roughly chopped garlic cloves, 1/4 cup fresh lemon juice, 2 tbsp red wine vinegar, 6 tbsp olive oil, 2 tsp smoked paprika, 1 tsp dried oregano, 1.5 tsp kosher salt, and 1/2 tsp freshly ground black pepper in a blender. Blend until smooth.
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2
Place 4-5 lbs spatchcocked whole chicken, spatchcocked (backbone removed) in a large bag or baking dish. Pour about three-quarters of the marinade over the chicken, reserving the rest for basting. Turn to coat well. Seal and refrigerate for at least 4 hours or up to overnight.
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3
Remove the chicken from the refrigerator 30 minutes before grilling. Preheat the grill to medium-high heat (400-425°F). Clean and oil the grates.
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4
Place the chicken skin-side down on the grill. Cook with the lid closed for 15-20 minutes until the skin is charred and crisp. Flip and baste with the reserved marinade. Cook for another 15-20 minutes.
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5
Check for doneness: the chicken is done when a thermometer inserted into the thickest part of the thigh reads 165°F (74°C) and the juices run clear.
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6
Transfer to a cutting board and let rest for 10 minutes before cutting into pieces. Serve with remaining juices.