Piri Piri Chicken

Piri Piri Chicken

4 hrs 40 mins total time

40 mins active time


Serves 4



  • ¼ cup (2 fl oz) whiskey
  • 3 lb whole chicken

    cut into eight pieces

  • Olive oil cooking spray

    to grease

For the piri piri sauce:

  • 4 long hot red chili peppers

    coarsely chopped

  • 4 birds eye chili peppers

    coarsely chopped

  • 3 cloves garlic


  • 2 tsp sweet paprika
  • 2 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp flaky sea salt
  • ¼ cup (2 fl oz) fresh lemon juice
  • ¾ cup (6 fl oz) olive oil

To serve:

  • Barbecued corn on the cob
  • Lemon wedges


  • 1To make the piri piri sauce, place the chili peppers, garlic, paprikas, oregano, salt and lemon juice in the blender jar and secure the lid.
  • 2CHOP for 30 seconds. Scrape down the sides then PUREE for another 30 seconds until the sauce is almost smooth.
  • 3MIX for 30 seconds. While the blender is running, remove the inner cap and gradually add all the oil until the sauce has thickened.
  • 4Pour half the piri piri sauce into an airtight container, seal and refrigerate. Pour the remaining piri piri sauce into a large resealable bag, add the whiskey and mix until well combined.
  • 5Heat a barbecue or grill pan on medium high heat. Remove the chicken from the marinade, discard the marinade in the bag. Spray both sides of the chicken with oil. Cook for 20-25 minutes, turning occasionally until charred and cooked through. Alternately, place the marinated chicken pieces onto a greased rack over a baking tray lined with baking paper. Roast at 400°F for 35-40 minutes until the chicken is cooked through.
  • 6Divide the chicken, corn and lemon wedges between 4 serving plates. Serve with the reserved piri piri sauce.
    Tip: If you like your sauce a little less hot, remove the seeds from the chili peppers before adding to the blender.

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