"If You Don't Want My Love, Give It Back" Grilled Piri Piri Chicken

Are you looking for a new dish to add some sizzle to your summer BBQ? Look no further than grilled piri piri chicken! Known for its bold flavors, this grilled chicken dish is a great recipe and is packed with serious heat and is sure to satisfy all foodies.

Not only does it taste great, but grilling the perfect piece of piri piri chicken also happens to be an easy process that gets you deliciously juicy results every time.

This dish is marinated in a spicy sauce made with peppers, onions, and herbs, and it's perfect for summer BBQs. So fire up the grill and get ready to enjoy some tasty chicken!

This Piri Piri chicken recipe delivers crispy and moist chicken with an addictive garlicky and spicy sauce.

Beats and Eats (Music Pairing for piri piri chicken)

Have you ever dated someone that you always enjoyed their company but never really committed to? Well, this pretty much explains my relationship with Piri Piri. I've had it on many occasions, and it's always been an enjoyable experience, but unlike jerk, I've never been all in with it.

By all in I mean having multiple bottles of both homemade and commercially made ones at varying levels of heat intensities. For comparison Jerk gets more run than ketchup in my house whereas Piri Piri has been more like BBQ sauce; there are some I like, but buy or make on an as needed basis.

Piri Piri is great, but not for everybody. It can be a little too spicy depending on how it's prepared. Don't worry, I provide tips for how to dial the heat level up or down depending on your taste preferences.

However, if you work-out the heat aspect, you'll find that piri piri flavor (whether as a sauce or spice) can do some serious heavy lifting as a flavor enhancer to any dish whether it's seafood like shrimp, chicken, vegetables like this grilled okra, or even sweet and spicy candied bacon. I highly encourage you to try it, and if you don't love it, well...

What Is Piri Piri?

Piri Piri chicken has a unique origin/history. Much of the credit is given to Portugal, so much that some refer to it as Portuguese chicken. But in reality it is not as simple as that. Yes there is a definite Portugese connection but it is rooted in their colonial activity in Africa.

Piri piri chicken is a popular dish that originated in Portuguese cuisine, specifically in the region of Portugal's former colonies in Africa such as Angola, Mozambique, and Cape Verde. The dish is made by marinating chicken in a spicy sauce made with piri piri peppers, garlic, and other ingredients, and then grilling or roasting the chicken until it is crispy and juicy.

The dish is known for its spicy and tangy flavors, making it a favorite among people who love a bit of heat in their food. Making piri piri chicken at home is not as complicated as it may seem, and with a few tips and tricks, you can easily make a delicious and authentic dish.

The peppers eventually made their way to Africa and were incorporated into the local cuisine. The name "piri piri" is derived from the Swahili word "pili pili," which means "pepper pepper" in reference to the chili peppers.

In the 20th century, the dish gained popularity in Portugal and became a staple in many Portuguese restaurants. In the 1980s, a South African restaurant chain called Nando's popularized piri piri chicken worldwide, introducing it to new audiences and creating variations on the traditional recipe. Today, piri piri chicken is world wide, with many different variations and interpretations of the original recipe.

What Are Piri Piri Peppers

Piri piri peppers, also known as African bird's eye peppers, are small, fiery chili peppers that are commonly used in Portuguese and African cuisine. They are known for their intense heat and fruity flavor. They range in color from green to red, with the red peppers being the ripest and hottest. These peppers have a Scoville rating of 50,000 to 175,000, which means they are very spicy.

Piri piri peppers are commonly used to make hot sauces, marinades, and rubs for meat, particularly chicken. In some African countries, piri piri peppers are used to make a condiment called "piri piri sauce" which is similar to hot sauce and is used as a dipping sauce or marinade.

Piri piri peppers are often dried and crushed into flakes or ground into a powder for use in spice blends or rubs. They can also be preserved in vinegar to make a tangy and spicy condiment.

It's serious business in South Africa where passions run deep like BBQ in Texas. Portugese colonizers imported the chiles back to Portugal which is home to more of a milder chili oil vs. the spicy blended sauce prevalent in African countries.

This piri piri recipe is my attempt to be more committed to spicy food.  A trip to Porto, Portugal which was part b-day celebration and part piri piri research cemented my love of this sauce.

My favorite spot was at a small, quaint spot called Casa Vasco near the coast. It's a spot frequented by locals so you know its good, but make sure to make a reservation if you're headed that way.

Their piri piri chicken is near perfect. The skin is extra crispy and when you bite into the juicy flesh it explodes in your mouth. The chicken is well seasoned with a dry mix and it's served with a spicy chili oil.

Though I'm a big fan of this style, I mashed things up by making tweaks popular more in the African tradition. The chicken is basted in a spicy sauce. I went for high heat profile, so I left all seeds in, but feel free to remove the seeds if you prefer a milder version.

So about the piri piri sauce recipe ingredients though!

I created a Piri Piri sauce recipe that is spicy, tangy, and garlicky. My starting point was my favorite Roasted Red Pepper Sauce. If you've made the recipe before, you'll notice some of the similarities.

I adapted it to feature the birds-eye chiles and increase the tanginess. I'm a garlic dude and since I went high heat, I chose to skew the sauce high on the garlic scale to balance against the heat, but feel free to dial it down if that's not your thing.

Birds-eye chilis are hot, but not habanero hot, so you don't get that burn right upfront. The heat comes on the back end so you can actually enjoy the flavor of the chicken. It's also easy to balance things out to get a full-flavored sauce that is also light and fresh. These latter qualities are achieved through the lemon juice and fresh herbs.

Ingredients:

For the Marinade

• Buttermilk
• Fresh herbs Cilantro and Parsley
• Black Pepper
• Kosher Salt

For the Chicken

• Whole Chicken cut spatchcock style - definitely go whole chicken. Skinless chicken breasts can dry out easily so be careful if you go down this path.
• Kosher Salt
• Black Pepper
• Smoked Paprika
• Olive oil

For the Sauce

• Red Fresno or African bird’s eye chili
• Red Bell Pepper
• Yellow Onion
• Smoked Paprika
• Lemon juice - I prefer citrus, but for additional acid touch you can add red wine vinegar
• Olive Oil
• Kosher Salt
• Freshly Ground Black Pepper
• Garlic Cloves
• Honey

How to make piri piri chicken (step by step)

Step 1: Spatchcock the chicken

Using either a sharp knife or kitchen shears cut the backbone from the chicken by cutting along each side from the tail to the neck. Remove the bone and set aside. Flatten the chicken using your palms pressing down on the meat/skin side of the chicken.

Step 2: Marinate the chicken

• Mix marinade ingredients well. Set aside.
• Spatchcock or butterfly the chicken by removing the backbone with kitchen shears or a very sharp knife.
• Prick the chicken all over with a fork. Place the butterflied chicken in ziplock bag and add the flavorful marinade covering the entire chicken. Refrigerate over night.

Step 3: Make the piri sauce

• Char red bell pepper over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel, seed, and coarsely chop bell peppers
• Place all ingredients into a blender jar.
• Blend for 30-60 seconds on high speed, until completely smooth. Adjust for flavor as needed including add more sweetness to balance the heat.

Step 4: Grill the chicken

• Remove the chicken from the marinade and wash away the marinade. Allow chicken to reach room temperature. Add olive oil and spices rubbing the chicken all over.
• Prepare the grill for direct grilling (medium heat 330-375 degrees is about right temperature wise).
• Place chicken on the grill. Cook the chicken skin side down for 20-25 minutes. Flip, then brush on the Piri Piri sauce all over the chicken. Grill the chicken for another 10-15 minutes. Chicken cook time will vary depending on the size of your bird.
• Allow the chicken to rest a few minutes. Cut into smaller chicken pieces.
• To serve mix a ½ tablespoon of the sauce mixed with 2 tablespoons of olive and use as a dip for the chicken.

Cooking Tips and Considerations:

• Use fresh chilies for the best flavor, but if you can't find them, you can use dried chilies or chili flakes instead.
• Adjust the amount of chilies to your desired level of spiciness. You can also remove the seeds and veins from the peppers to tone things down.
• Marinate the chicken overnight for the best flavor and tenderness.
• You can also use chicken legs, wings, drumsticks or a whole chicken for this recipe.
• Avoid overcooking the chicken paying special attention to the chicken breast pieces. You want juicy breast meat instead of that dried out hard to chew stuff.
• Cook to temperature instead of time. Use a meat thermometer to test for doneness by inserting the pin into one of the chicken breasts.
• Pro tip: Place a heavy brick on top for added weight to help the chicken develop a crispier skin. Flip the chicken and continue to baste with the piri sauce until ready (about 10-15 minutes).

Additional Tips

• Though I altered the flavor profile vs. Casa Vasco's Piri Piri Chicken I did mimic a few of their key techniques and highly recommend you do so as well to achieve that critical crispy exterior with tender flesh. Do the following:
• Use a small bird. The smaller the better. I used a Cornish hen. I find it easier to cook the entire bird evenly. Plus there is just more flavor
• Spatchcock (butterfly) the chicken
• Season the chicken below the skin with dry rub
• Cook the chicken skin side down for part of the process topped with a brick or heavy cast iron skillet. Besides getting excellent grill marks, this helps with that crispy skin.
• As usual, let the bird rest for at least 5 minutes after cooking before diving in.
• Adjust heat levels for the sauce per your preference. Fewer seeds, the milder the sauce.
• Most red chilis are good substitutes for the African Birds-eye chiles. I actually brought a bunch of dried ones back from my trip and re-hydrated them for my sauce.
• When handling hot peppers wear gloves and wash your hands thoroughly. Macing yourself with hot pepper juice is a hard lesson, trust me!
• This recipe can be easily doubled or tripled to accommodate a larger crowd.
• Make the marinade ahead of time and give flavors time to come together
• Have wet wipes on hand or prepare bowls of lemon water to remove the stains from your fingers, cause there will be stains
• Leftover chicken can be stored in an airtight container in the fridge for up to 3 days.

Frequently Asked Questions (FAQs):

Q: What is piri piri sauce?

A: Piri piri sauce is a hot sauce made from African bird's eye chili peppers, garlic, vinegar, and oil. It's commonly used as a marinade for grilled meats, particularly chicken.

Q: Is it Peri peri chicken or piri piri?

A: Both "peri peri" and "piri piri" refer to the same thing - a small, fiery chili pepper that is commonly used in Portuguese and African cuisine. The spelling may vary depending on the region and the language, but they both refer to the same type of chili pepper. Some people prefer to use "peri peri" while others prefer "piri piri", but both spellings are correct.

Q: How spicy is piri piri chicken?

A: The level of spiciness of piri piri chicken can vary depending on the amount of chili used. If you prefer a milder flavor, you can use fewer chilies or remove the seeds.

Q: Can I make piri piri chicken in the oven?

A: Yes, you can make piri piri chicken in the oven. Simply preheat the oven to 400°F (200°C), place the chicken on a baking sheet lined with parchment paper, and bake for 25-30 minutes, turning the chicken occasionally until it's cooked through.

Q: What can I substitute for bird's eye chili peppers?

A: If you are unable to find African bird's eye chili peppers, there are several substitutes you can use:

1. Thai bird's eye chili peppers - These peppers are similar in size and heat level to African bird's eye chili peppers and can be used in the same way.
2. Cayenne pepper - This is a ground spice made from dried cayenne chili peppers. It has a similar heat level to African bird's eye chili peppers and can be used as a substitute in spice blends and marinades.
3. Red pepper flakes - These are crushed dried chili peppers that are commonly used as a pizza topping. They have a similar heat level to African bird's eye chili peppers and can be used as a substitute in spice blends and marinades.
4. Jalapeño peppers - While not as spicy as African bird's eye chili peppers, jalapeño peppers can be used as a substitute in recipes that call for a milder heat level.

When substituting for African bird's eye chili peppers, keep in mind that the heat level and flavor may be slightly different. Start with a smaller amount of the substitute and adjust to taste as needed.

Q: What special tools or equipment will I need to make this recipe?

A: You'll need a food processor to make the marinade and piri sauce. To make grilled chicken you obviously need an outdoor grill. I grilled this chicken using a Traeger pellet smoker.

What to serve with piri piri chicken

Chop the chickens into smaller chicken pieces for more communal eating. Make a simple dipping sauce with a few tablespoons of olive oil, lemon juice, and a teaspoon or two of the sauce.

Piri piri chicken pairs well with a variety of sides, such as roasted vegetables, rice, couscous, or a fresh salad. You can also serve it with grilled corn or potatoes for a hearty and flavorful meal. For a refreshing drink, try serving it with a glass of lemonade or iced tea.

I like my piri piri with fries and a cooling green salad. Keep a few lemon wedges on hand on hand to cut through the heat. Try any of these options:

Watermelon Salad

Cuban Avocado Salad

Cucumber Salad

Belgian Fries

Meal Planning Tips

• Have wet wipes on hand or prepare bowls of lemon water to remove the stains from your fingers, cause there will be stains
• Make the marinade ahead of time and give flavors time to come together

• Have wet wipes on hand or prepare bowls of lemon water to remove the stains from your fingers, cause there will be stains
• Make the marinade ahead of time and give flavors time to come together
• Leftover chicken can be stored in an airtight container in the fridge for up to 3 days.

Cooking Tips and Considerations

Though I altered the flavor profile vs. Casa Vasco's Piri Piri Chicken I did mimic a few of their key techniques and highly recommend you do so as well to achieve that critical crispy exterior with tender flesh. Do the following:

• Use a small bird. The smaller the better. I used a Cornish hen. I find it easier to cook the entire bird evenly. Plus there is just more flavor
• Spatchcock (butterfly) the chicken
• Season the chicken below the skin with dry rub
• Cook the chicken skin side down for part of the process topped with a brick or heavy cast iron skillet. Besides getting excellent grill marks, this helps with that crispy skin.
• As usual, let the bird rest for at least 5 minutes after cooking before diving in.
• Adjust heat levels for the sauce per your preference. Fewer seeds, the milder the sauce.
• Most red chilis are good substitutes for the African Birds-eye chiles. I actually brought a bunch of dried ones back from my trip and re-hydrated them for my sauce.
• When handling hot peppers wear gloves and wash your hands thoroughly. Macing yourself with hot pepper juice is a hard lesson, trust me!
• This recipe can be easily doubled or tripled to accommodate a larger crowd.

For similar recipes you might like, try these:

Piri Piri Shrimp

Beef Suya Skewers

Grilled Jerk Chicken Quarters

Grilled Boneless Chicken Thighs

Make This Piri Piri Chicken Recipe

In conclusion, making piri piri chicken is an easy and flavorful way to add some spice to your meals. With a few simple ingredients and some tips, you can make a delicious and authentic dish that's sure to impress your family and friends.

If you make this delicious grilled chicken recipe or any other recipe please come back and leave me a comment below with your feedback. Definitely take a photo of the dish and be sure to tag #foodfidelity so that I can see them.

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