Piri-Piri Chicken


  • Juice of 2 whole lemon
  • 1 head of garlic, minced
  • 4 teaspoons salt

Piri-Piri Sauce

  • 4 red Thai chilies, you can use more if you like a spicier dish
  • 6 cloves garlic, roughly chopped
  • juice of one whole lemon
  • salt and fresh ground pepper, to taste
  • 2 teaspoons sweet or smoked paprika
  • ¼ cup olive oil


Buy a whole chicken. Spatchcock the chicken. Press flat and place in zip lock with marinade for a few hours. Then move to tray and bake in oven for 30 mins.

Then finish chicken on BBQ. Turning frequently, char the skin, basting with the piri-piri sauce as you cook. The chicken will easily break into parts as you cook on BBQ. Use a knife to prise apart leg from breast. On a board before serving, cut along breastbone to spilt the breast in two parts.

Chopped fresh parsley, for garnish.

Serve with salads.

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