Ingredients
For the chicken
- 1.2 kg whole chicken (cut into quarters or pieces)
For the Piri-Piri marinade
- 4-6 fresh red chili peppers (such as Piri-Piri or bird peppers, adjust to taste)
- 4-5 garlic cloves
- 60 ml extra virgin olive oil
- 30 ml white wine vinegar
- 30 ml fresh lemon juice
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
Seasoning
- To taste salt and freshly ground black pepper
Instructions
- 1
If the chicken is whole, cut it open and flatten it, or cut it into eight pieces. Make a few deep cuts in the flesh so that the marinade penetrates better.
- 2
Prepare the marinade: In a blender, combine the chilies (seeded if you want less heat), garlic, olive oil, white wine vinegar, lemon juice, smoked paprika, oregano, salt, and pepper. Blend until smooth.
- 3
In a large dish or freezer bag, coat the chicken generously with the Piri-Piri marinade. Make sure each piece is well covered. Cover and marinate in the refrigerator for at least 2 hours, ideally 4 hours or overnight for maximum flavor.
- 4
Preheat a grill to medium-high heat, or an oven to 400°F (200°C) with the broiler on. If using the oven, place the chicken on a rack above a baking sheet.
- 5
Grill the chicken for 30 to 45 minutes, turning it regularly and basting it with the remaining marinade (if it has not been in direct contact with the raw chicken) or a little olive oil. Cooking is complete when the skin is crispy and golden brown, and the internal temperature reaches 74°C (165°F).
- 6
Remove the chicken from the grill or oven, cover loosely with aluminum foil, and let rest for 5 to 10 minutes before serving. This allows the juices to redistribute, making the meat more tender and juicy. Serve with French fries or rice and a green salad.
