Piri Piri Chicken: Hot, Charred, and Done Right

Portuguese piri piri chicken became internationally famous when it crossed into South African Portuguese communities and eventually became Nando's. The original is simpler and better. You need a grill, bird's eye chilis, and patience while it marinates.

The marinade does most of the work overnight. The grill does the rest in thirty minutes.

The piri piri marinade

Blend together: six bird's eye chilis (seeds in for full heat, seeds out for medium), four garlic cloves, the juice and zest of one lemon, a tablespoon of smoked paprika, a teaspoon of oregano, two tablespoons of red wine vinegar, four tablespoons of olive oil, and a generous pinch of salt.

Taste the marinade. It should be hot, sour, garlicky, and fragrant. Adjust heat and acid to your preference.

Preparing the chicken

Spatchcock a whole chicken by cutting along both sides of the backbone with kitchen scissors and removing it. Open the chicken flat and press firmly on the breast to crack the breastbone. Score the thighs and drumsticks deeply with a knife.

Coat the chicken all over — under the skin where possible — with the marinade. Cover and refrigerate for at least four hours. Overnight is better.

Grilling

Bring the chicken to room temperature before cooking. Grill skin-side down over medium-high heat for fifteen minutes, pressing occasionally with a spatula. Flip and grill for another fifteen minutes until cooked through, basting with remaining marinade every five minutes.

The goal is char on the outside and juicy meat inside. The skin should be sticky, slightly blackened in places, and deeply colored from the marinade. Internal temperature at the thickest part of the thigh should reach 74°C.

Rest and serve

Let the chicken rest for ten minutes before cutting. Serve with lemon wedges, chips, and a simple green salad. The pan drippings mixed with any leftover marinade make an excellent sauce poured over the carved meat.