How To Grill -- Tasty Roast chicken piri piri recipe

piri piri sauce

🥗Healthier: homemade chili sauce

💰Cheaper: hot sauce

Homemade chili sauce can be made with fresh ingredients.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is healthier.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based option, while thighs are less expensive.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds flavor and is dairy-free.

Start with a young free-range chicken with a lot of fat.

Spatchcock the chicken by removing the backbone and pressing it flat.

Make incisions in the chicken to help render fat and let flavor in.

Salt the chicken heavily with fleur de sel as a dry brine and refrigerate for at least 2 hours.

Prepare the piri piri sauce by blending 8 cloves of garlic, 3 coarsely cut red chili peppers, 1 bay leaf, 0.5 tablespoon oregano, 1 teaspoon smoked paprika, and some peppercorns until fine.

Add olive oil to the blended mixture to help it mix well.

Preheat the grill to indirect heat, then switch to direct heat.

Clean the grill grates with a paper towel soaked in olive oil.

Place the chicken on the grill, ensuring to monitor and turn it for even cooking.

Cook until the chicken is golden brown on all sides, keeping it moving to avoid burning.

Brush the chicken with the piri piri sauce during the last part of cooking, ensuring not to apply it too early to prevent burning.

Remove the chicken from the grill when the core temperature reaches 72 degrees Celsius (approximately 162°F).

Let the chicken rest for at least 10 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens