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.
Frequently Asked Questions
Piri piri (also peri peri) is a small, extremely hot chili brought to Portugal from Africa during the age of exploration. It is the base of piri piri sauce and gives the dish its signature fire. Bird's eye chilis are the most common substitute.
A grill gives the best result — char, smoke, and caramelized sauce. A very hot oven at 220°C with a broil finish can approximate this. What you are looking for is real high heat and some direct charring.
As hot as you can handle. The heat is balanced by the lemon and garlic in the marinade. Start with four bird's eye chilis if you are unsure, and scale up from there next time.
Spatchcocking (butterflying) removes the backbone and flattens the chicken. This means the chicken cooks evenly on a grill — no undercooked thighs while the breast dries out. It also maximizes contact with the heat source for more char.
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