UK Based | 100% secure payment | Tracked UK Delivery | Call 0333 210 9980

Piri Piri Chicken

By

Piri Piri Chicken!

The classic Portuguese chicken dish with a spicy kick. This recipe uses poussin but a regular sized chicken will do just as well!

 Method

  1. Put all marinade ingredients in a food processor and blitz until smooth.
  2. Slash the chickens across the legs and breasts and cover with half of the marinade. Set the remaining piri piri sauce aside for dipping when eating.
  3. Get your BBQ super hot and then reduce to around 250 degrees C – we used the Outdoor Chef Davos 570 G Gas BBQ for this dish.
  4. BBQ for 20 to 25 mins depending on the thickness of the chicken until cooked, turn every 5 minutes. Use a thermometer to monitor when the chicken at its thickest part reaches 75 degrees C.
  5. Cover and leave to rest for 5 minutes.

This dish was barbecued using the Outdoor Chef Davos 570 G Gas BBQ. For more information and prices, click here.

Ingredients

  • 3 spatchcock poussin or 1 large chicken

Marinade

  • 1 tsp crushed dried chillies
  • 120ml red wine vinegar
  • 6 red chillies
  • 8 garlic cloves
  • 2 tsp smoked paprika
  • 2 tsp of fresh oregano or 1 tsp dried oregano
  • 2 tsp of fresh thyme or 1 tsp dried thyme
  • 1 tsp golden caster sugar
  • 2 lemons, juiced
  • Good grind of salt and pepper
Posted in BBQ and Outdoor Cooking | Beefer, Flamery & Alfa Recipes.
Share

Related Posts

  •
    March 2, 2021

    Venison Carpaccio

    Venison Carpaccio! This is a throwback to a recipe I used to cook with my dad Dick Strawbridge. We used to cook beef carpaccio with lots of grated horseradish and fennel shavings. My version uses Truffle Hunter slices and fresh spring radishes for a seasonal twist. Method Rub your fillet with oil and season with [...]
  •
    January 14, 2021

    Monk Curry

    Spicy and creamy - Monkfish Curry! This recipe uses Cornish monkfish for brightly coloured curry that’s easy to cook all in the one pot on the hot pizza oven floor. Try adding whatever vegetables arrive in your veg box and you can make it as spicy or mild as suits your taste by increasing the [...]
  •
    July 6, 2022

    Lemon Pepper Spatchcock Chicken

    Lemon Pepper Spatchcock Chicken! This essential butchery technique is easy to learn and an extremely useful way to cook a whole chicken quickly on the grill. My lemon pepper glaze is fresh and bright tasting, perfect to BBQ in a hurry – especially with a thunderstorm on the way.   Method: To Spatchcock the chicken, [...]
  •
    October 8, 2025

    The Art of Fire – Grilled Salmon Fillet with Red Wine Reduction

    The Art of Fire Grilled Salmon Fillet with Red Wine Reduction Where flame meets finesse Salmon cooked over searing heat becomes something truly special — crisp skin, tender flesh and that whisper of caramelisation that only real fire can create. The Beefer Grill transforms this everyday favourite into a restaurant quality experience, thanks to its [...]
Updating…
Cart Close
  • No products in the cart.

Continue shopping