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    Home » Chicken & Poultry

    Piri-Piri Grilled Chicken

    Published: May 8, 2019 · Modified: Aug 2, 2023 by Zimmy · This post may contain Amazon and other affiliate links · Leave a Comment

    Two grilled piri-piri chickens cut in half and on a large wooden board. Served with roasted potatoes and a corn and tomato salad.

    Piri-Piri (Peri-Peri) grilled chicken is a favourite around my house and I must say that they rival the best Churrasqueira’s that I’ve been to (and I’ve been to many!) Served with farmers market salad and roasted new potatoes.

    Marinade
    Ingredients for 1 whole chicken
    • ¼ cup chopped fresh cilantro
    • 1 2-inch piece fresh ginger, peeled, thinly sliced
    • 1 large shallot, peeled, quartered
    • 3 garlic cloves, peeled
    • ½ cup piri-piri sauce
    • ¼ cup extra-virgin olive oil
    • ¼ cup fresh lemon juice
    • 1 teaspoon coarse kosher salt
    • 1 teaspoon freshly ground black pepper
    • Reserve ½ cup of marinade for serving sauce *
    Sauce for Serving
    • 3 tablespoons butter
    • ½ cup reserved marinade
    • 2 tablespoons honey
    Preparation
    Chicken Marinade

    Finely chop cilantro, ginger, shallot, and garlic in processor. Add piri-piri sauce, ¼ cup oil, lemon juice, coarse salt, and pepper; process marinade to blend.

    Place chicken (pieces/halves/ spatchcock) in a resealable bag and pour marinade over. Seal bag and chill at least 4 hours or overnight, turning bag chicken occasionally.

    When ready to grill, pour excess marinade in a small sauce pan and bring marinade to a boil. Use to baste chicken halfway through cooking.

    Cook chicken over indirect heat with the grill lid closed for 20 minutes. Flip the chicken (skin side down) over direct heat for 3-4 minutes (moving if large flames occur). Return chicken to indirect heat (skin side up) and brush with boiled marinade. Close lid and cook until chicken is done (165°F internal temperature), about 20 minutes.

    Sauce for Serving

    Melt butter in small saucepan over medium-high heat. Add reserved marinade & honey and simmer for 10 minutes. DO AHEAD: Glaze can be made up to 1 day ahead. Cover and chill. Rewarm before using.

    Serve with warmed sauce.

    Prep Time: 20 minutes, Cook Time: 50 minutes, Inactive Time 4- 24 hours, Serves: 4

    In addition to this Piri-Piri Grilled Chicken recipe, you can find more of my favourite piri-piri recipes here. 

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    Hi, I’m James (aka Zimmy), a home chef who loves to grill year-round. In partnership with my wife Elaine, we work with and passionately promote the stories of local farmers, food producers/purveyors, as well as the products of companies who share our passion for quality, innovation and design.

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