PocketCook

From @Recipe30

Portuguese Piri Piri Chicken

1 hr 25 min · Serves 4

1 hr 25total
25 minhands on
18steps
4servings

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Ingredients

For the sauce

  • 1 red bell pepper
  • 4-6 bird's eye chillies (or piri piri chillies), trimmed
  • 6 garlic cloves, peeled
  • 1/4 cup lemon juice (about 60 ml, from 1 lemon)
  • 1/4 cup red wine vinegar (about 60 ml)
  • 3 tbsp olive oil
  • 1 tbsp smoked paprika
  • 1 tsp dried oregano
  • 1/2 tsp ground cumin
  • 1 tsp fine sea salt
  • 1/2 tsp freshly ground black pepper

For the chicken

  • 1 whole chicken (3 1/2-4 lb | 1.6-1.8 kg), spatchcocked
  • Fine sea salt
  • 1 tbsp olive oil
  • To serve
  • Lemon wedges
  • French fries or grilled vegetables

Method

For the sauce

  1. Char the whole red pepper over an open flame until completely blackened all over, about 5-8 minutes.

  2. Transfer the blackened pepper to a bowl, cover it with a plate, and let it steam.

    Then 10 min of waiting

  3. Peel away the skin, wipe clean, remove the seeds, and place the flesh into a blender.

  4. Add the chillies, garlic, lemon juice, red wine vinegar, olive oil, smoked paprika, oregano, cumin, salt, and pepper to the blender.

  5. Blend until completely smooth, 1-2 minutes.

  6. Pour the sauce into a small saucepan and bring to a gentle simmer over medium heat for 8-10 minutes.

    Then 8 min of waiting

  7. Allow the sauce to cool completely.

  8. Reserve about one-third of the sauce in a clean bowl for serving later.

For the chicken

  1. Spatchcock the chicken by cutting along both sides of the backbone using kitchen shears, then press firmly on the breastbone until it cracks flat.

  2. Pat the chicken completely dry with paper towels.

  3. Season generously with fine sea salt on both sides, place on a plate, and refrigerate uncovered to dry-brine.

    Then 120 min of waiting

  4. Brush and coat the chicken generously on all sides with the remaining piri piri sauce.

  5. Remove the chicken from the refrigerator 30 minutes before cooking to bring it closer to room temperature.

    Then 30 min of waiting

  6. Preheat a barbecue grill for two-zone cooking with a medium indirect heat area and a direct heat area.

  7. Place the chicken skin-side down over direct heat on the lower grill for 5 minutes to sear.

  8. Move the chicken skin-side up to the top shelf or indirect heat area, close the lid, and grill until cooked through and deeply browned, about 35-45 minutes.

    Then 35 min of waiting

    The thickest part of the thigh should reach an internal temperature of 165°F (74°C).

  9. Transfer the chicken to a board and let it rest before carving.

    Then 10 min of waiting

  10. Carve the chicken and serve warm with the reserved piri piri sauce, lemon wedges, fries, and grilled vegetables on the side.

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