Piri Piri Chicken
Servings Prep Time
4portions 20minutes
Cook Time Passive Time
1hr 45minutes 12hrs
Servings Prep Time
4portions 20minutes
Cook Time Passive Time
1hr 45minutes 12hrs
Ingredients
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.