Piri piri chicken

Piri piri chicken

OMG! I Can Eat That?
Mark Roper

I was almost going to say that of all the takeaway options, Portuguese-style chicken is pretty good. But when you can make the sauce at home (and it keeps in the fridge if you make lots) and you know exactly what’s gone into the piri piri sauce, well, why would you bother?? (Don’t answer.)

There are a million recipes for piri piri sauce and this is a combination of about four or five I've tested. If you want HOT, then add more chillies. If you are a wuss, use less. And one more thing… even though you can cook this dish in the oven, it tastes ten times better on the barbecue.


Quantity Ingredient
10 red chillies
1 garlic clove, finely chopped
1 teaspoon sea salt
1/2 teaspoon dried oregano
1/2 tablespoon paprika
1 lime, juiced
100ml olive oil
30ml red wine vinegar
1 whole organic chicken, spatchcocked
sea salt
freshly ground pepper


  1. Preheat the oven to 190°C. Put the chillies on a baking tray and roast for 10 minutes. Remove from the oven, leave to cool, then roughly chop.
  2. Place the chillies, garlic, salt, oregano, paprika, lime juice, olive oil and vinegar in a saucepan and simmer for 2–3 minutes. Allow the mixture to cool, then blend it to a purée using a food processor.
  3. Season the spatchcocked chicken with sea salt and pepper and place in a sealable plastic bag. Add half the piri piri sauce, squishing it evenly around the chicken. Marinate in the refrigerator for at least 1 hour (but 2 would be excellent).
  4. Heat a large non-stick frying pan over medium– high heat. Cook the chicken for about 3 minutes on each side, or until golden.
  5. Transfer the chicken to a roasting dish and roast in the oven for 30 minutes, or until cooked through.
  6. Alternatively, place the chicken on a barbecue hotplate heated to medium. Cover with the barbecue lid and cook for 10–15 minutes on both sides or until cooked through, basting regularly with the remaining piri piri sauce.
OMG I Can Eat That
low fat
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