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African Piri-Piri Spiced Chicken

Piri-piri chicken is a bold and fiery dish that originates from the fusion of Portuguese and African culinary traditions. The name 'piri-piri' refers to the small, intensely spicy chili peppers that form the base of the marinade. This dish is widely enjoyed across Sub-Saharan Africa, where variations of the sauce are used to flavor grilled meats. The marinade combines smoky paprika, garlic, oregano, and red wine vinegar, creating a balance of heat, acidity, and depth. The chicken is butterflied for even cooking and grilled over an open flame, resulting in a beautifully charred exterior and juicy, flavorful meat. Served hot with a cooling yogurt dip and fresh vegetables, this dish is perfect for outdoor gatherings and showcases the vibrant flavors of African cuisine.

Main | African | Grilled Meat Dish | Food Processor | Grill | Chicken | Chili Powder | Oregano | Paprika | Grilling | Marinating | Casual Gathering | Make-Ahead
Time to complete

Prep

15min

Cook

30min

Wait

3h

Total

3h 45min

Ingredients (Makes 4 portions)
  • 1 whole chicken (approx. 1.5 kg / 3.3 lbs), butterflied
  • 2 fresh bay leaves
  • 10 red chili peppers, stems removed (optional: remove some seeds for milder heat)
  • 3 green chili peppers
  • 1 1/2 tbsp dried oregano
  • 3 garlic cloves, peeled
  • 1 tbsp smoked paprika
  • 1 tbsp brown sugar
  • 100 ml (3.4 fl oz) olive oil
  • Salt, to taste
  • 225 ml (7.6 fl oz) red wine vinegar
Nutrition Information (per 100g)
  • Calories: 180
  • Fat: 12
  • Protein: 16
  • Carbohydrates: 3
  • Fiber: 1
Directions

Prepare the Marinade

  • 1. Blend the chili peppers, garlic, oregano, smoked paprika, brown sugar, olive oil, red wine vinegar, bay leaves, and salt in a food processor until smooth.

Marinate the Chicken

  • 2. Rub the marinade evenly over the butterflied chicken, ensuring full coverage.

Resting Time

  • 3. Place the chicken in a baking dish, cover with plastic wrap, and refrigerate for at least 3 hours to allow flavors to develop.

Prepare the Grill

  • 4. Preheat a charcoal grill to medium heat. The heat should be moderate enough that you can hold your hand 10 cm (4 inches) above the grill for about 10 seconds.

Grill the Chicken

  • 5. Place the chicken skin-side down on the grill and cook for 25-30 minutes, turning once, until golden brown and slightly charred.

Check for Doneness

  • 6. Pierce the thickest part of the thigh with a knife, avoiding the bone. If the juices run clear, the chicken is done. If not, grill for a few more minutes.

Serving

  • 7. Serve hot with a cooling yogurt dip and fresh vegetables.
Cookix's Secrets

Alternative Cooking Method

  • Roast in the oven at 200°C (400°F) for 40 minutes if grilling is not an option.

Bold Flavor Enhancements

  • Add a splash of citrus juice to the marinade for extra brightness.

Grilling Tips

  • Use indirect heat for more even cooking and prevent burning.

Healthier Variation

  • Use skinless chicken for a lower-fat option.

Marinating Tips

  • For deeper flavor, marinate the chicken overnight.

Regional Ingredient Substitutions

  • Replace piri-piri chilies with cayenne or serrano peppers if unavailable.

Serving Suggestions

  • Pair with grilled vegetables or a citrusy salad to balance the heat.