Piri Piri Chicken
I just came back from a trip to Portugal and I have been on a Portuguese food high ever since. Seriously, the go-to phrase of the trip every time we had a meal was “I haven’t had a bad meal yet!” lol. It was hilarious but also shocking because the food really did not disappoint. So, I came back home itching to continue living my best foodie life with one more Portuguese meal- the famous Piri Piri chicken that’s served in Churrasqueiras all over Portugal.
What’s Piri Piri chicken? It’s typically a whole roasted chicken or chicken pieces that are marinated in a spicy chili paste/sauce and then grilled or charred (over coal) until golden brown and delicious. The chicken has a nice kick to it and is packed with so much flavor. Peri Peri Chicken is well known all over Portugal and one of their signature dishes. It’s a dish that sheds a light on how influential African cuisine has had on Portugal. The star of the show here are the African bird’s eye chilis used in the marinade. These chilis grow all over Africa and Portugal today and are a staple in this recipe and others. If you’re from the UK or Chicago then you’re very familiar with the famous Nando’s Chicken. Well Nando’s Chicken is really Piri Piri chicken! They knew the magic of Piri Piri and capitalized on it. I ain’t mad at it lol. Nonetheless, It’s a great place to try this dish other than Portugal and a favorite of those who have tried it. Try it if you’re ever in those areas!
Sadly there are no Nando’s locations in NYC so I’m shit out of luck (UGH!). However, that never stops me and these hands work magic! I needed to have it so I do what i do best and made it! I grabbed a bottle of Piri Piri hot sauce and got to work.
Let’s get into it.
You don’t have to use a whole chicken for this recipe. If you prefer to use other parts that’s totally fine just keep in mind that the cooking methods change when veering off the mentioned measurements and directions for this recipe. Sometimes I use the chicken breast (whole on the bone and not split) on the bone of the whole chicken and it’s still super tasty and moist. If you do the same, you can use the same method below. This marinade would go great on wings!
I like to use the Peri Peri sauce from Nando’s but the Trader Joe’s version is also really great. If you do opt to go with Nando’s, they offer a Medium version and a hot version so it’s great to have the option.
The Peri Peri marinade will have some kick to it but it’s not overly spicy (if you use the Trader Joe’s version or the Nando’s medium version in your marinade) so don’t be alarmed. The marinade will mellow out as the chicken cooks to remove some of the heat.
I grilled this but you can also cook this recipe in the air-fryer. Cooking this on the grill is obviously the best as it provides that “grill taste” but the air-fryer also does the trick! Cook at 400 degrees for 45 minutes to 1 hour or until your chicken has an internal temperature of 165 degree Fahrenheit.
Not great at knowing when the chicken is done? I would suggest purchasing a cooking thermometer. I can typically tell when the chicken is done but even I like to use a thermometer to double check and to ensure that the chicken is cooked to avoid over or under cooking. Here’s one (Cooking Thermometer) that I love and that’s super affordable.
To make the marinade, you can add everything into a blender and then blend until smooth or you can use a handheld immersion blender. Here’s (Immersion Blender) a great one that’s convenient to use, easy to clean, and comes with other attachments.
Be mindful of the amount of salt you plan to add to the chicken. Because we already added salt to our brine, there’s no need to add extra salt to the marinade or the chicken. Especially if you plan to use an all purpose seasoning that already has salt on your chicken. Be very mindful of this.
Ingredients:
For the Brine:
Enough water to cover your chicken
1-2 tablespoons of white distilled vinegar
1 tablespoon of salt
For the Chicken:
1 whole chicken, spatchcocked
1 tablespoon of Homemade Sazon
2-3 tablespoons of Piri Piri Hot Sauce (like Peri Peri from Trader Joe’s or Nando’s)
3-4 garlic cloves
Juice of 1 lime
1 teaspoon of olive oil
1/4 teaspoon of honey
1/2 teaspoon of all purpose seasoning ( I used the Home Beis House Blend)
Directions:
First, we brine the chicken. Add your spatchcocked chicken to a large deep bowl. Then add enough water to your bowl to cover the chicken. Next, add in vinegar and salt. Mix the water mixture so that the ingredients are incorporated and allow the chicken to brine for at least 40 mins to an hour. This process will help the chicken stay juicy while it cooks on your grill (and/or air-fryer).
While the chicken brines, we make our Peri Peri Marinade. Blend the Homemade Sazon, Peri Peri sauce, garlic cloves, lime juice, olive oil and honey until fully combined and until you get a nice smooth marinade mixture.
Now, we drain the brine, rinse, and get ready for marination. Once the chicken has been sitting in the brine for the required timing, rinse the chicken thoroughly and then add back in your large bowl and set aside. You’ll use the same bowl to season and then marinate your chicken.
The chicken is prepped and ready for the Peri Peri Marinade. First, sprinkle your all-purpose seasoning on the chicken and massage it throughout the chicken to ensure it’s evenly distributed. Then, take a kitchen knife to create slits in the chicken. A few slits will do the trick.
Next, add your Peri Peri marinade to the chicken. Use your fingers to ensure that the marinade is incorporated on both side of the chicken. For optimal flavor, use your finger tips to push the marinade into the slits you created previously and also to pull the skin apart just a bit to make sure the marinade is underneath the skin. The olive oil we added to the marinade will help crisp up the skin while the chicken cooks while also helping the flavors seep through.
Cover the chicken and marinate for at least 2 hours or overnight. Marinating overnight provides optimal flavors.
To cook the chicken:
Grill Method: Grill in an outdoor grill over in-direct heat. Preheat your gas grill to 400 degrees while also making sure that your grill is nicely oiled (I like to use the Outdoor & Sauté Oil Spray from Pam). Place the chicken on the middle part of the grill, skin side up. Then, turn off the middle burner, leaving the side burners on. The heat created from the burners surrounding the chicken will help cook the chicken evenly while it cooks while also preventing your chicken from burning. Cook the chicken for about 45 minutes to 1 hour depending on the size of your chicken. I like to check the chicken at the 30 minute mark and then check every 15 minutes after that to ensure that the chicken doesn’t overcook. I usually use a thermometer to help me check. Insert the thermometer into the thickest part of the chicken (the breasts). You’ll know the chicken is done when the thermometer reads a temperature of 165 degrees Fahrenheit.
Air-fryer Method: Ensure that your air-fryer tray is nicely oiled. Set the temperature at 400 degrees and cook for 45 minutes to 1 hour or until your thermometer reads an internal temperature 165 degrees Fahrenheit. The best part of the chicken to test is the breast.
Lastly, let the chicken rest before cutting. Once the chicken is cooked through and nice and golden, remove from the grill or air-fryer and cover with aluminum foil to rest before cutting. This will help keep the chicken nice and juicy.
Then, enjoy! I paired this with a side of grilled veggies and white rice. It’s a great Summer recipe and one that easily pairs with a variety of sides and makes for a great outdoor or indoor meal for your family or a dinner party. It’s sure to impress!
