Chicken Piri-Piri Recipe

Chicken Piri-Piri Recipe

  • 1 chicken, about 3½ lb (1.6kg)
  • 6 fresh hot red or green chiles
  • ½ cup olive oil
  • ¼ cup red wine vinegar
  • 2 tsp hot paprika
  • ½ tsp dried oregano
  • 3 garlic cloves
  • 1 tsp salt
  1. Preheat the oven to 375°F (190°C). Spread the chiles on a baking sheet. Roast about 15 minutes, until shriveled. Let cool, then remove the stalks from the chiles. Combine the whole chiles, oil, vinegar, paprika, oregano, garlic, and salt in a saucepan. Simmer over low heat for about 3 minutes. Let cool. Purèe in a blender.
  2. To butterfly the chicken, use kitchen shears to remove the backbone of the chicken. Press down on the breastbone to spread out the chicken. Transfer the chicken to a nonreactive dish. Coat the chicken with the marinade. Cover and refrigerate for least 1 hour.
  3. Preheat the oven to 400°F (200°C). Remove the chicken from the marinade and place on a baking sheet, skin side up. Roast about 1 hour. Serve hot.
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