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.
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
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.