Saucepan@saucepan · Shared this recipeFollowPortuguese · mainPortuguese Piri Piri ChickenA traditional Portuguese charcoal-grilled chicken with a simple piri piri sauce, basted at the end for fiery flavor.servings4Original recipe on nelsoncarvalheiro.comKeep this recipeAdd a copy of Portuguese Piri Piri Chicken to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients4 servingsBack to 4 servings1 large free-range chicken, about 1.5 kg, split in halfSea Salt, roughFor the Piri Piri Sauce100 ml extra virgin olive oil10 garlic cloves, crushed3 fresh red chillies, diced, put more if you wish it to be spicier3 large bay leaves1 teaspoon paprika1 bunch parsley, large, to be used as brushStepsClear checksTap an ingredient or step to check it off.1Step 1: Let the chicken rest on the counter for at least 30/40 min so the meat reaches room temperature.2Step 2: Half it – you can also chop it into 4 large pieces – legs + thighs, breast, and wings, but never take anything off the bone.3Step 3: Season the chicken with salt and make the Piri Piri Sauce.4Step 4: Add the olive oil, crushed garlic, chillies, paprika and bay leaves to bowl. Wisk so all the ingredients are evenly spread. Let it rest for a bit while the chicken roasts.5Step 5: Fire up the barbecue using only charcoal from a wood origin, not coal from the mines. Also never use a petroleum-based igniter, as you will end up with the chicken tasting of paint thinner.6Step 6: Only add the chicken when the embers are over their peak heat and are starting to go grey on the outside.7Step 7: Start with the skin side up on the edge of the grill so you don’t burn the skin. Let the chicken cook. Don’t mess with it. Don’t flip it back and forth. Just let it go.8Step 8: When you can see a nice golden brown colour on the edge of the skin, gently slide the spatula or thongs under and turn it over.9Step 9: Remember to keep the chicken high above the burning coal so that any flames from the dripping fat don’t burn the skin. Be sure to put out any flare-ups immediately.10Step 10: Allow about 15 to 20 minutes for each side of the chicken, depending on how young (tender) the meat is.11Step 11: When you notice the meat starting to peel off the bone, it means the chicken is almost ready.12Step 12: Dip the bunch of parsley into the Piri Piri Sauce and baste generously on the dry chicken skin. Keep basting for about 5 minutes depending on the size and thickness of the chicken.13Step 13: Then give it one last grill on the skin side to crispen it up.14Step 14: EAT IMMEDIATELY!getsaucepan.com/r/943b3d6b-1586-495d-9d03-adf0ec90286c · Original: https://nelsoncarvalheiro.com/portuguese-piri-piri-chicken-recipe/
