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Piri-Piri Chicken

Here's how you make Piri-Piri Chicken
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  • Servings: 3
  • Prep: 6h
  • Cook: 40m
    • The following recipe serves 3 people.

Ingredients

The ingredients are:
  • GLAZE
  • 3 tablespoons butter
  • 3 tablespoons chopped fresh cilantro
  • 2 garlic cloves, minced
  • 2 tablespoons piri-piri sauce or other hot pepper sauce
  • 2 tablespoons fresh lemon juice
  • CHICKEN
  • 1/4 cup chopped fresh cilantro
  • 1 (2-inch) piece fresh ginger, peeled, thinly sliced
  • 1 large shallot, peeled, quartered
  • 3 garlic cloves, peeled
  • 1/2 cup piri-piri sauce (or other hot pepper sauce)
  • 1/4 cup extra-virgin olive oil (plus additional for brushing)
  • 1/4 cup fresh lemon juice
  • 1 teaspoon coarse kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 whole chicken (3 1/2 to 4-pound chicken, backbone removed, opened flat
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Prepare Glaze: In small saucepan cook cilantro and garlic until garlic begins to brown, about 2 minutes.

  • Step 2: Add piri-piri sauce and lemon juice.

  • Step 3: Reduce heat to medium-low; simmer 2 minutes; keep warm or prepare ahead and rewarm later.

  • Step 4: Prepare Chicken: Pulse cilantro, ginger, shallot, and garlic in processor until finely chopped.

  • Step 5: Add piri-piri sauce, 1/4 cup oil, lemon juice, coarse salt, and pepper; pulse marinade to blend.

  • Step 6: Place chicken, skin side up, on work surface.

  • Step 7: Using palm of hand, press on breastbone to flatten chicken, tucking wing tips under.

  • Step 8: Pour half of marinade into an oblong glass baking dish.

  • Step 9: Fold chicken open and place skin side down in single layer in dish.

  • Step 10: Pour remaining marinade over. Cover; chill at least 4 hours or overnight, turning chicken occasionally.

  • Step 11: Prepare outdoor grill for indirect cooking. Place disposable aluminum pan on unlit part of grill.

  • Step 12: Drain marinade from chicken.

  • Step 13: Arrange chicken skin side up on grill over the drip pan.

  • Step 14: Grill, covered, turning occasionally, until chicken is done or an instant read thermometer reads 165F in the thickest part of the thigh about 40 minutes or more.

  • Step 15: Transfer to platter. Pour warm glaze over.

Tips & Variations

Don't forget the following tips and variations.
  • A disposable aluminum baking sheet to use as a drip pan

We hope you enjoy this recipe!

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