Ingredients
For the Marinade:
6-8 fresh Piri Piri chiles (or bird’s eye chiles), chopped
1/4 cup olive oil
4 cloves garlic, minced
Juice of 1 large lemon
1 tbsp smoked paprika
1 tsp dried oregano
1 tsp dried thyme
Salt and pepper to taste
For the Chicken:
1 whole chicken (about 3-4 lbs), spatchcocked or cut into pieces
Fresh parsley, chopped (for garnish)
Lemon wedges (for serving)
Execution
Make the Marinade
-In a blender, combine the Piri Piri chiles, olive oil, lemon juice, minced garlic, smoked paprika, oregano, thyme, salt, and pepper.
-Blend until smooth, adjusting seasoning as desired.
Marinate the Chicken
1)-Place the chicken in a large, sealable plastic bag or a shallow dish.
2)-Pour the marinade over the chicken, ensuring it’s well-coated.
3)-Cover and marinate in the refrigerator for at least 2 hours, or overnight for best results.
Grill or Roast
-For Grilling: Preheat your grill to medium-high. Place the chicken on the grill, skin-side down, and cook for 10-12 minutes per side, until charred and the internal temperature reaches 165°F.
-For Roasting: Preheat your oven to 400°F. Arrange the chicken on a baking sheet and roast for 30-40 minutes, or until golden brown and cooked through.
Serve
1)-Transfer the chicken to a serving platter.
2)-Garnish with fresh parsley and serve with lemon wedges for added zing.
Additional tips
- Adjust the Spice Level: If you prefer a milder flavor, reduce the amount of Piri Piri chiles or replace with milder red chilies.
- Marinating Time: For deeper flavor, marinate the chicken overnight. The marinade can be prepared a day in advance.
- Alternative Cooking Methods: Try cooking the Piri Piri Chicken in an air fryer for a quick and easy option. Cook at 380°F for about 20-25 minutes, turning halfway through.
- Pairing Suggestions: Serve with Portuguese rice, grilled vegetables, or a fresh salad to balance the heat.
