Piri-Piri Chicken
A flavorful Portuguese-inspired grilled chicken dish marinated in spicy piri-piri sauce with fresh herbs, garlic, and lemon. The chicken is butterflied and grilled until perfectly crispy on the outside while remaining juicy inside.
Ingredients
- •3 tablespoons butter
- •3 tablespoons cilantro
- •2 cloves garlic
- •2 tablespoons piri-piri sauce
- •2 tablespoons lemon juice
- •¼ cup cilantro
- •1 piece fresh ginger
- •1 large shallot
- •3 cloves garlic
- •½ cup piri-piri sauce
- •¼ cup extra-virgin olive oil
- •¼ cup lemon juice
- •1 teaspoon coarse kosher salt
- •1 teaspoon black pepper
- •1 whole chicken
- •1 pan aluminum baking pan
- •ingredient info
- •note
Cooking Instructions
- 1.
Melt butter in small saucepan over medium-high heat. Add cilantro and garlic; cook until garlic begins to brown, about 2 minutes. Add piri-piri sauce and lemon juice. Reduce heat to medium-low; simmer 2 minutes. DO AHEAD: Glaze can be made up to 1 day ahead. Cover and chill. Rewarm before using.
6 min
- 2.
Finely chop cilantro, ginger, shallot, and garlic in processor. Add piri-piri sauce, 1/4 cup oil, lemon juice, coarse salt, and pepper; process marinade to blend.
5 min
- 3.
Place chicken, skin side up, on work surface. Using palm of hand, press on breastbone to flatten chicken. Tuck wing tips under. Pour half of marinade into 11x7x2-inch glass baking dish. Open chicken like book; place skin side down in single layer in dish. Pour remaining marinade over. Cover; chill at least 4 hours or overnight, turning chicken occasionally.
240 min
- 4.
Remove top rack from barbecue. Prepare barbecue (medium heat). If using 2-burner gas grill, light 1 burner. If using 3-burner gas grill, do not light center burner. If using charcoal grill, light briquettes in chimney and pour onto 1 side of lower grill rack. Place disposable aluminum pan on unlit part of grill. Place upper grill rack on barbecue; brush with oil.
15 min
- 5.
Remove chicken from marinade. Arrange skin side up on grill rack above drip pan. Cover barbecue; grill until skin is browned and instant-read thermometer inserted into thickest part of thigh registers 165°F, turning often, about 40 minutes. Transfer to platter. Pour warm glaze over.
40 min