Piri Piri chicken


Piri Piri chicken

I love Piri Piri chicken, it’s the best! Since I’m from Montréal, and there is a huge Portuguese community, it’s really easy to have access to really good ones! I thought I’d try it anyways! I own a Kamado type of grill so it’s easy for me to add smoke flavor to my grills but if you don’t, there’s a lot of tricks out there for every type of grill.


1 whole chicken

Piri Piri sauce:

– 1 3/4 cup olive oil

– 3 tablespoons red wine vinegar

– 2 cloves garlic

– 1 tablespoon paprika

– 1/3 cup minced cilantro leaves

– zests from 1 lemon

– Juice from 2 lemons

– 1 tablespoon chili flakes

– 2 small red peppers

– salt and pepper to taste


The first thing you want to do is prepare the sauce. Put all the ingredients in the food processor and buzz! It’s that easy! Soak a handful of apple wood chips in water for about 1 hour.

When that is done, you prepare the chicken. For that recipe, I flatten the chicken by removing the backbone, returning it and pressing really hard to flatten it. It looks like a toad, that’s why in French it’s called “en crapaudine” which literally means that it looks like a toad! It makes it looks cool and it cooks faster. Pour 3/4 of the sauce in a oven ready container with the chicken and marinate for at least 4 hours

IMG_4335IMG_4343 Preheat your grill to about 400F Place the wet wood chips on the hot charcoal and place your chicken on a grill above the pyrex containing the marinade and some potatoes, they’re gonna cook in the sauce and the chicken drippings.

IMG_4349IMG_4358 Cook until ready. If you don’t have a thermometer to test for doneness, here is a simple trick. It’s ready when the leg seems loose and the juice of it’s meat is translucent when you poke it, not pinkish. Works every time!

Serve it with the potatoes and the piri piri sauce.

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