The Perfect Piri-Piri Chicken: A Flavour Explosion
Few dishes deliver the punchy, vibrant flavours of piri-piri chicken. Felicity Cloake, renowned for her culinary expertise, has refined this Portuguese-inspired recipe to perfection. Whether you're a spice lover or simply seeking a show-stopping centrepiece, this dish promises to impress.
Why This Recipe Works
Cloake's version balances fiery heat with aromatic depth, thanks to a carefully crafted marinade. The secret? A blend of fresh chillies, garlic, and citrus that tenderises the meat while packing a flavourful punch.
Ingredients You'll Need
- 8-10 fresh red chillies (adjust for heat preference)
- 4 garlic cloves, crushed
- 2 tbsp smoked paprika
- 1 tbsp dried oregano
- Juice and zest of 1 lemon
- 3 tbsp olive oil
- 1 whole chicken (about 1.5kg), spatchcocked
- Sea salt and black pepper
Step-by-Step Method
- Begin by blending the chillies, garlic, paprika, oregano, lemon juice, and olive oil into a smooth paste.
- Generously coat the spatchcocked chicken with the marinade, ensuring it penetrates under the skin.
- Refrigerate for at least 4 hours, though overnight marinating yields superior results.
- Preheat your grill or barbecue to medium-high heat. Cook the chicken skin-side down first for crispy perfection.
- Baste occasionally with remaining marinade and cook until the internal temperature reaches 75°C.
- Rest for 10 minutes before serving with fresh lemon wedges and a crisp green salad.
Serving Suggestions
For an authentic Portuguese experience, serve with batatas bravas (spicy potatoes) and a chilled vinho verde. The crisp white wine beautifully offsets the chicken's heat.
Pro Tips from Felicity
Control the heat: Remove chilli seeds for milder flavour. Alternative cooking: Roast at 200°C (180°C fan) for 45-50 minutes if grilling isn't possible. Leftovers? Shred the meat for incredible piri-piri tacos the next day.
