Entree: Portugal – Algarve – Frango Piri-Piri (Spicy Portuguese grilled chicken marinated in piri-piri chili, citrus, and garlic)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 35 min

Additional 2 hrs

Total 2 hrs 30 min

Ingredients

- 1 whole chicken, 3.5 lb (1.6 kg), spatchcocked (back removed) or halved
- 6 tbsp (90 ml) olive oil
- 4–6 fresh piri-piri or bird’s eye chilies (about 0.5–1 oz / 15–30 g), stemmed and roughly chopped
- 4 garlic cloves (about 12 g), peeled
- 3 tbsp (45 ml) red wine vinegar
- 2 tbsp (30 ml) fresh lemon juice
- 1 tsp (5 g) smoked paprika
- 1 tsp (5 g) coarse salt
- 1/2 tsp (2 g) freshly ground black pepper
- 2 tbsp (8 g) chopped fresh oregano or 1 tsp (1 g) dried oregano
- 1 tbsp (15 ml) honey or sugar (optional, to balance heat)
- 2 tbsp (28 g) unsalted butter for basting (optional)
- Lemon wedges and chopped parsley for serving

Instructions

1. In a blender or food processor combine the olive oil, chopped piri-piri chilies, garlic, red wine vinegar, lemon juice, smoked paprika, salt, pepper, oregano, and honey; blend to a mostly smooth sauce.
2. Reserve about 1/3 cup (80 ml) of the sauce for basting and serving. Rub the remaining marinade all over and under the skin of the spatchcocked chicken. Place the chicken in a dish, cover, and refrigerate for at least 2 hours or preferably overnight.
3. Prepare a charcoal grill or preheat a gas grill to medium-high (about 400°F / 200°C). If using an oven, preheat broiler and place a rack 6–8 inches (15–20 cm) from the heat source.
4. Remove the chicken from the refrigerator and let it come to room temperature for 20–30 minutes. Pat skin dry and place skin-side down on the hot grill or under the broiler.
5. Grill skin-side down until well charred and crisp, about 10–12 minutes, then turn and continue cooking over indirect heat or move to a cooler part of the grill; total cooking time should be 25–35 minutes depending on size, basting occasionally with reserved sauce and melted butter for extra gloss and flavor.
6. Grill until an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C). Remove the chicken and let rest 10 minutes before carving.
7. Carve into portions and serve with additional piri-piri sauce, lemon wedges, and chopped parsley.