Name: Portuguese Frango Piri Piri (Spicy Grilled Chicken)
Prep time: 20 min
Cook time: 45 min
Ingredients: 1 whole chicken (about 1.6 kg, butterflied (spatchcocked)); 1 tsp sea salt; 1 tsp freshly ground black pepper; 6 fresh red bird’s eye chillies (adjust to taste); 4 dried red chillies (soaked in hot water for 10 minutes); 6 garlic cloves; 3 tbsp fresh lemon juice; 3 tbsp red wine vinegar; 4 tbsp good quality olive oil; 1 tsp smoked paprika; 1 tsp dried oregano; 1 tsp coarse sea salt; 2 tbsp olive oil; 1 tbsp lemon juice; Extra lemon wedges; Fresh salad or chips

August 8, 2025
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Frango Piri Piri (Spicy Grilled Chicken)

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Brief Overview

Frango Piri Piri is a Portuguese dish that wears its heat with pride. It is tender grilled chicken brushed with a fiery sauce that wakes the senses without losing balance. Every bite carries both the smoky warmth of the grill and the bold sting of chilli.

It is as much about the aroma as the taste. The scent of garlic, citrus, and spice rising from the grill has a way of drawing people in. Whether eaten at a seaside café or in a bustling city, it feels rooted in tradition yet alive in the moment.

This is food for sharing. A whole chicken split and charred over open flame, served with chips or salad, invites conversation at the table. Frango Piri Piri is not just eaten. It is experienced with all the senses.

What Is Frango Piri Piri?

Frango Piri Piri is essentially chicken marinated in a blend of chillies, garlic, citrus juice, and olive oil, then grilled until the skin turns crisp and golden. The sauce is often brushed on during cooking, soaking into the meat.

It is served hot from the grill, sometimes with extra sauce on the side for those who want an even bolder hit. The heat is noticeable, but it does not overpower. Instead, it lifts the natural flavour of the chicken.

Though variations exist, the heart of the dish lies in the interplay between the smoky char, the tang of citrus, and the lively burn of chilli. It is this harmony that makes it so satisfying.

Ingredients and Taste

The marinade starts with piri piri chillies, small and potent, blended with garlic and olive oil. Lemon or lime juice adds brightness, while salt and sometimes oregano or paprika deepen the flavour.

Once cooked over hot coals, the chicken develops a smoky crust while staying juicy inside. The spice level can be adjusted, but a gentle burn is part of its identity. Each bite has heat, tang, and savoury depth.

It is a taste that lingers without becoming heavy. The oil smooths the edges of the chilli, the citrus cuts through the richness, and the charred skin gives a slight bitterness that keeps the flavour full and complex.

A Taste of History

Frango Piri Piri reflects Portugal’s history of exploration and cultural exchange. The piri piri chilli itself arrived from Africa, brought by Portuguese traders and settlers during the Age of Discovery.

Mozambique and Angola played a key role in shaping the recipe. African and Portuguese culinary traditions intertwined, creating a dish that travelled across continents and evolved over time.

In Portugal, it became especially popular in the Algarve, where seafood heavy menus were balanced by the fiery presence of grilled chicken. From there, it spread across the country and beyond its borders.

Today, Frango Piri Piri is found in both family run taverns and international restaurants. It carries with it the flavours of land and sea, of Portugal and Africa, and of a shared table where spice sparks conversation as much as taste.

How to Make Frango Piri Piri (Spicy Grilled Chicken)

Frango Piri Piri is Portugal’s fiery yet balanced grilled chicken, marinated in a vibrant chilli, garlic, and citrus blend. Expect smoky charred skin, juicy flesh, and a lingering heat that builds with each bite. Allow time for the marinade to penetrate for full flavour. See the recipe card at the bottom for printable directions

Ingredients

For the chicken

1 whole chicken (about 1.6 kg), butterflied (spatchcocked)
1 tsp sea salt
1 tsp freshly ground black pepper

For the Piri Piri marinade

6 fresh red bird’s eye chillies (adjust to taste)
4 dried red chillies, soaked in hot water for 10 minutes
6 garlic cloves
3 tbsp fresh lemon juice
3 tbsp red wine vinegar
4 tbsp good quality olive oil
1 tsp smoked paprika
1 tsp dried oregano
1 tsp coarse sea salt

For basting

2 tbsp olive oil
1 tbsp lemon juice

For serving

Extra lemon wedges
Fresh salad or chips

Cooking Instructions

Step 1: Prepare the marinade

To begin, blend the fresh and soaked chillies with garlic, lemon juice, vinegar, olive oil, paprika, oregano, and sea salt until smooth. Adjust heat level by adding or removing chillies. Move on to preparing the chicken.

Step 2: Prepare the chicken

Pat the chicken dry with kitchen paper. Using kitchen shears, cut along the backbone and press firmly to flatten. This ensures even cooking. Transition to marinating.

Step 3: Marinate the chicken

Rub the chicken generously with salt and pepper. Coat thoroughly with the Piri Piri marinade, ensuring it gets under the skin and into every crevice. Cover and refrigerate for at least 4 hours, ideally overnight. Proceed to preheating the grill.

Step 4: Preheat the grill

Preheat a charcoal grill to medium heat, allowing the coals to become ashy for an even cook. If using a gas barbecue, set to medium to high. Prepare to cook over indirect heat.

Step 5: Start grilling over indirect heat

Place the chicken skin side up on the cooler side of the grill. Close the lid and cook for 20 minutes. This helps render fat and keep the chicken moist. Move to basting.

Step 6: Baste for flavour

Mix olive oil and lemon juice for basting. Brush the chicken generously, then rotate slightly to encourage even cooking. Prepare to finish over direct heat.

Step 7: Finish over direct heat

Move the chicken skin side down to the hotter side of the grill for 5–7 minutes to achieve a crisp, charred finish. Avoid pressing down to retain juices. Transition to resting.

Step 8: Rest the chicken

Transfer to a board and tent loosely with foil. Rest for 10 minutes to allow juices to redistribute. Move to serving.

Final Step: Serve hot

Carve the chicken and serve with lemon wedges, fresh salad, or chips. Presentation tip: Brush lightly with any reserved marinade (that has been boiled) for extra heat and colour.

Variations and substitutions

Chillies – If fresh bird’s eye chillies are unavailable, use red jalapeños or cayenne peppers for a milder result.
Cooking method – For indoor cooking, roast in a 200°C oven for 35–40 minutes, then finish under a hot grill for char.
Vinegar – Replace red wine vinegar with white wine vinegar if needed.

Cooking Tips for Perfect Frango Piri Piri

Spatchcocking ensures quicker, more even cooking.
Marinating overnight intensifies flavour and tenderises the meat.
Always cook most of the time over indirect heat, then finish over direct heat for the best texture.
If reheating, wrap in foil and warm gently to avoid drying out.