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Frango à Piri-Piri
A classic Brazilian-Portuguese dish featuring a whole chicken, butterflied and marinated in a fiery blend of African bird's eye chilies, garlic, lemon, and olive oil, then grilled to achieve a delicious char. This recipe balances intense flavor with a satisfying smoky char.
ð§ ææ
- 1.5 kg Whole chicken
- 10-15 medium Piri piri chilies (fresh or dried)
- 6-8 cloves Garlic
- 60 ml Lemon juice
- 80 ml Olive oil
- 1 tbsp Smoked paprika
- 1 tsp Dried oregano
- 2 dried Bay leaves
- 1 tsp Salt
- 0.5 tsp Black pepper
ðšâð³ äœãæ¹
- 1
Prepare the Piri Piri Marinade: If using fresh chilies, remove stems. Roughly chop the chilies (wear gloves if sensitive to heat), peeled garlic cloves, and bay leaves. Place them in a blender or food processor. Add the lemon juice, olive oil, smoked paprika, dried oregano, salt, and black pepper. Blend until a coarse paste forms. Taste and adjust seasoning or chili quantity as needed.
â±ïž 10 minutes - 2
Marinate the Chicken: Place the butterflied chicken in a large resealable bag or a non-reactive dish. Pour the prepared piri piri marinade over the chicken, ensuring it is evenly coated. Massage the marinade into the chicken, getting some under the skin if possible. Seal the bag or cover the dish and refrigerate for at least 4 hours, or preferably overnight (up to 24 hours) for maximum flavor penetration.
â±ïž 4-24 hours - 3
Preheat Grill: Preheat your grill (charcoal or gas) to medium-high heat. Aim for an internal temperature of approximately 200-230°C (400-450°F). Clean and oil the grill grates to prevent sticking.
â±ïž 15 minutes - 4
Grill the Chicken: Remove the chicken from the marinade, letting any excess drip off (reserve the marinade for basting). Place the chicken skin-side down on the preheated grill. Grill for approximately 20-25 minutes, or until the skin is deeply golden brown and starting to char in places. Avoid moving it too much initially to allow for good searing.
â±ïž 20-25 minutes - 5
Continue Grilling and Basting: Flip the chicken and continue grilling on the flesh side for another 20-25 minutes. During this time, baste the chicken generously and frequently with the reserved marinade. The chicken is done when the internal temperature reaches 74°C (165°F) in the thickest part of the thigh (avoiding the bone), and the juices run clear. The skin should be nicely charred and crispy.
â±ïž 20-25 minutes - 6
Rest and Serve: Once cooked, remove the chicken from the grill and let it rest on a cutting board, loosely tented with foil, for 10 minutes. This allows the juices to redistribute, resulting in a more succulent chicken. Carve the chicken and serve hot, with extra piri piri sauce or a fresh squeeze of lemon if desired.
â±ïž 10 minutes
ð¡ ããã®ã³ã
- âWear gloves when handling piri piri chilies to avoid skin irritation.
- âFor an even deeper flavor, consider adding a splash of white wine vinegar or a teaspoon of peri-peri paste to the marinade.
- âDon't be afraid of a little charring; it adds a wonderful smoky depth to the chicken.
- âEnsure the grill is hot enough before placing the chicken on it to achieve a good sear and prevent sticking.
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- For a milder version, remove the seeds and membranes from the chilies before blending.
- Add a tablespoon of tomato paste to the marinade for a richer color and flavor.
- Grill alongside vegetables like bell peppers and onions, tossing them in the reserved marinade.