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Portuguese Frango Piri-Piri (Char-Grilled Spatchcocked Chicken with Spicy Piri-Piri Sauce)
The legendary Algarve tavern roast: whole spatchcocked chicken steeped in a fiery marinade of bird's eye piri-piri chilies, garlic, bay leaf, lemon juice, and olive oil, charred over coals to crisp-skinned perfection.
Prep
20 min
Cook
40 min
Total
60 min
Oven
200Ā°C (180Ā°C vent.)
Ingredients
servings
4
- Whole chicken, spatchcocked (backbone removed)1300 g
- Fresh red piri-piri or bird's eye chilies4 pc
- Garlic cloves, crushed5 clove
- Freshly squeezed lemon juice50 ml
- Extra virgin olive oil60 ml
- Sweet paprika1 tbsp
- Dried bay leaves, finely crumbled2 pc
- Coarse sea salt1 Ā½ tsp
Preparation Steps
1
Blend chilies, garlic, lemon juice, olive oil, paprika, bay leaves, and salt into a smooth piri-piri marinade.
3 min timer
2
Rub chicken thoroughly with 3/4 of the marinade; cover and refrigerate for at least 2 hours.
120 min timer
3
Sear spatchcocked chicken on hot grill pan for 5 minutes per side to develop deep char marks.
10 min timer
4
Transfer to oven at 200Ā°C for 30 minutes until thoroughly cooked through; baste with reserved sauce and serve hot.
30 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
490
Protein
48g
Carbohydrates
3g
Fat
31g
*estimated values per serving
Provenance & Public Domain Audit
Source: Traditional European Culinary Archives / USDA Public Domain Database (United States Department of Agriculture (USDA) & European Gastronomic Heritage Archives)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
