Piri Piri Chicken

Rack of Lamb with Ginger & Rosemary
19/07/2017

Piri Piri Chicken

Piri Piri Chicken

You will find this Piri Piri chicken is really tender, moist and easy to cook. It’s a beautiful Portuguese recipe. You will certainly impress your friends with this, and it is so easy to prepare. You don’t have to slave over the BBQ to get a great result. I try to make sure that most of my recipes and cooking methods are fast and easy to do that even a person not familiar with cooking can manage it. Many of us work very hard on marinading and preparation, but did you know that you get the flavours from the meat, as long as you get the best quality you can, such as organic or from a well-bred animal.

You don’t need to add anything to it. I know you are asking yourself ‘Why is Cook With Sally marinading her Piri Piri Chicken?’ Well, because this is my special version of Piri Piri, and it has garlic. Don’t forget to skin the chicken –  here’s how to do it Tricks & tips.

You must not forget that I like my spices very much indeed – to me, if my meat is not spicy then it will need mustard or horse radish sauce, or my taste buds are not happy. I have cooked this chicken on a gas BBQ but really I prefer to do all my outdoor cooking on a charcoal BBQ ,as you can’t beat the flavours from the flames. You’ll realise that I am an outdoor girl!

Let’s see how to cook this beautiful chicken:

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Piri Piri Chicken
Votes: 2
Rating: 3
You:
Rate this recipe!
Course Main Course
Cuisine Mediterranean
Prep Time 20 minutes
Cook Time 1hr 45 minutes
Passive Time 12 hrs
Servings
portions
Ingredients
Course Main Course
Cuisine Mediterranean
Prep Time 20 minutes
Cook Time 1hr 45 minutes
Passive Time 12 hrs
Servings
portions
Ingredients
Votes: 2
Rating: 3
You:
Rate this recipe!
Instructions
  1. Once you've skinned and prepared the chicken, it is ready for the marinade. Have a wide dish ready. First add the lemon, then the vinegar, and rub well. Leave for a couple of mins.
  2. Blitz the soaked peppers with water and little salt and the rest of the spices to a smooth past, then pour it over the chicken.
  3. Now massage the marinade into the chicken - you'll need gloves if you do this by hand. Cover and leave overnight ,or at least 8 hours in the fridge.
  4. The next day, remove the chicken from the bowl, but keep the excess marinade that is left in the bottom of the bowl for later on.
  5. Now heat up your BBQ and low heat and cook the chicken on its back then close the BBQ lid.
  6. From time to time baste with the left over marinade that you set aside.
  7. After 1 hrs and 45 mins, the chicken should be done, (or possibly less - it all depends on the size of the chicken)
  8. Serve with nice salad. Enjoy.
Recipe Notes

Always check your chicken is cooked before you serve it. To do this, make sure you cut in between the thighs  - if you see any blood or redness, this means it's not cooked.

Also, if it's cooked the meat will shrink away from the bone.

I always slash the chicken so they cook better and they absorb the marinade well.

This dish can also be cooked in a hot oven for 45 mins, but be sure to cover it with foil.

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6 Comments

  1. Gauri says:

    Quite a few ingredients and such a great dish 🙂 Looking lovely

  2. Adam Baratz says:

    That looks yummy, I love anything with dried chile peppers, I will have to give it a try!

  3. Old Fat Guy says:

    I love Piri Piri chicken. I have found some decent recipes but not the perfect one. I look forward to trying your recipe.

    The Old Fat Guy

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