Counter 03 · Poultry
Flame-Grilled Piri Piri Chicken
Bone-in chicken pieces soaked in a fiery bird's eye chili, garlic and lemon marinade, then charred over open flame and brushed with more sauce as they come off the grill.
- Prep
- 20 min
- Cook
- 40 min
- Serves
- 4
- Level
- Medium
Piri piri travelled from Mozambique to Portugal and then everywhere, and the grilled chicken version remains the classic. Fresh red chilies are blended with roasted red pepper, garlic, vinegar and paprika, then split in two: half for the marinade and half kept clean for basting at the end. Bone-in pieces tolerate the flare-ups that give the dish its blistered look. Start them over indirect heat and finish over the flames so the skin chars without the inside drying out.
Method
-
Blend the chilies, roasted pepper, garlic, vinegar, lemon zest and juice, paprika, oregano, olive oil and salt until smooth. Set half aside in a clean jar for basting.
-
Slash each chicken piece twice to the bone, coat with the remaining sauce and marinate in the fridge for 4 to 12 hours.
-
Heat a grill for two-zone cooking, with one side around 450 F and the other with no coals or burners lit.
-
Arrange the chicken skin side up on the cool side, close the lid and cook 25 minutes, until the thickest pieces reach about 150 F.
-
Move the pieces over the hot side skin side down and let the flames lick them for 3 to 4 minutes, until charred in spots. Flip and cook until breasts read 160 F and thighs 175 F.
-
Brush generously with the reserved sauce, rest 5 minutes and serve with lemon wedges and more sauce on the side.
