Frango piri piri recipe

Chicken marinated for hours in a paste of pounded piri-piri chillies, garlic and lemon, then grilled and brushed with more of the same fiery sauce.

2 hours and 45 minuteseasy8 ingredients

Ingredients

• 6 piri-piri chillies
• 1 whole chicken
• 6 clove garlic
• 2 lemons
• 4 tbsp olive oil
• 1 tbsp white wine vinegar
• 1 tsp sweet paprika
• 1 tsp salt

How to make Frango piri piri

1. Pound in a mortar or blend 6 fresh red piri-piri chillies (or 2 tbsp ground dried piri-piri) with 6 garlic cloves, 1 tsp salt and 1 tsp sweet paprika, then stir in the juice of 1 lemon, 1 tbsp white wine vinegar and 4 tbsp olive oil.
2. Cut a 1.5 kg chicken into pieces, or split it along the backbone and press it flat, and slash the thickest parts.
3. Rub the chicken with two thirds of the paste, cover and refrigerate for at least 2 hours, ideally overnight; keep the remaining third aside.
4. Grill over medium-high heat, skin side first, for 25 to 30 minutes, turning regularly, until the skin is golden and the thigh juices run clear.
5. Mix the reserved paste with the juice of the second lemon and brush it over the chicken on all sides in the last minutes of grilling.
6. Rest for 5 minutes and serve with rice, chips or salad.

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