Peri-peri Chicken Recipe
Flame-grilled with crispy skin and served in your favourite spice.
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Ingredients
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PERi-PERi Marinade & Basting Sauce
Chicken & Finishing
Method
PERi-PERi Marinade & Basting Sauce
Prepare chilies and aromatics
If using very fiery bird's eye chilies, remove some seeds to moderate heat. Roughly chop chilies, garlic cloves and shallot so they will puree smoothly.
Blend the marinade
In a blender or food processor combine chopped chilies, garlic, shallot, smoked paprika, cayenne, lemon juice, red wine vinegar, oregano, honey (if using), sea salt and black pepper. Blend until a coarse smooth paste forms. With the motor running, stream in 100 ml of the olive oil to emulsify into a thick sauce.
Adjust seasoning
Taste a small amount (carefully, it will be spicy). Adjust salt, acidity (another teaspoon of lemon or vinegar) or sweetness if needed. Reserve about 4 tablespoons of the finished sauce in a small bowl for basting while grilling and serving.
Chicken & Finishing
Prepare the chicken
Pat the spatchcocked chicken dry with paper towels. Rub the skin and cavities with 2 tablespoons olive oil and sprinkle the coarse sea salt evenly over the skin and both sides of the bird. This helps crisp the skin and seasons the meat.
Marinate
Place the chicken in a shallow dish or large resealable bag. Pour the remaining PERi-PERi sauce over the chicken, rubbing it under the skin where possible and coating all surfaces. Cover and refrigerate for at least 2 hours, ideally overnight for deeper flavor. If short on time, allow 30–60 minutes at room temperature after saucing.
Sear skin over direct heat
Place chicken skin-side down over direct heat and sear for 4–6 minutes until nicely charred in spots but not burnt. Watch closely and move if flames flare. Searing renders fat and begins crisping the skin.
Finish over indirect heat
Move the chicken to indirect heat (or transfer to a baking sheet and place in the preheated oven). Close the lid and cook for 20–30 minutes, turning once and basting with reserved PERi-PERi sauce halfway through, until an instant-read thermometer inserted into the thickest part of the thigh reads 74°C (165°F) and juices run clear. Total cooking time will vary with bird size and grill temperature.
Final crisp & glaze
If the skin needs extra crisping, transfer skin-side up over direct heat for 1–2 minutes, brushing on more of the reserved sauce to create a sticky glaze. Watch to avoid burning the sugars in the sauce.