- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 470 kcal
Quick summary
“Piri Piri chicken is a celebration of Afro-Portuguese cuisine, where juicy pieces of chicken are marinated in olive oil, crushed garlic, lemon, and piri-piri hot sauce, baked until intensely golden. It's well worth baking for the unmistakable zesty flavor and irresistibly golden crisp skin.”
What you need to know
- Let the chicken rest in a marinade of olive oil, garlic, and piri-piri for at least 30 minutes to absorb the spicy seasoning.
- Bake in a preheated oven at 200 ºC, distributing the pieces without overlapping on the baking sheet so they bake evenly.
- Flip the pieces halfway through and brush with more marinade to keep the meat moist with an even golden crust.
Ingredients
Main
- 1.5 kg of chicken in pieces
- 1/4 cup of olive oil
- 3 tablespoons of piri piri sauce
- 4 cloves of crushed garlic
- Juice of 1 lemon
- Salt to taste
- Black pepper to taste
- Fine herbs (optional)
Instructions
Principal
- In a container, mix the olive oil, piri piri sauce, garlic, lemon juice, salt, and black pepper.
- Place the chicken pieces in the marinade and let rest for at least 30 minutes.
- Preheat the oven to 200°C.
- Arrange the chicken pieces in a pan, ensuring they are well distributed.
- With a brush, spread a little more of the marinade over the chicken.
- Take to the oven for 45 minutes or until the chicken is golden and cooked through.
- During cooking, turn the chicken pieces halfway through to bake evenly.
- Remove from the oven and let rest for 5 minutes before serving.
Chef's tips
- Make superficial cuts in the thickest parts of the thighs and drumsticks so that the marinade penetrates to the bone.
- Use a baking sheet lined with greased aluminum foil to facilitate cleaning after caramelized cooking.
- Let the meat rest for 5 minutes out of the oven before slicing so the internal juices redistribute.
Variations
- Grilled piri-piri chicken: grill the pieces on a double-sided grill over medium coals, basting continuously with the sauce.
- Touch of smoked paprika: incorporate 1 teaspoon of smoked paprika to the marinade to reinforce smoke notes.
- Mild version: reduce the amount of piri-piri sauce and add 1 tablespoon of honey to create a spicy and sweet contrast.
Substitutions
- Traditional piri piri sauce: use spicy malagueta pepper sauce blended with olive oil, garlic, and lemon juice.
- Assorted chicken pieces: prepare using only bone-in, skin-on chicken thighs and drumsticks for greater juiciness.
- Lemon juice: substitute with good quality red wine vinegar or dry white wine.
How to store
Store roast chicken in an airtight container in the refrigerator for up to 4 days. Reheat in a medium oven preheated to 180 ºC for 10 to 12 minutes to recover the crispiness of the skin.
Can it be frozen?
The already roasted chicken pieces can be frozen in freezer-safe bags for up to 90 days. Thaw in the refrigerator overnight and heat in a very hot oven to keep the crust golden.
What to serve with
Serve traditionally with rustic french fries, garlic and tomato rice, mixed green leaf salad, and extra lemon wedges. A glass of well-chilled Portuguese Vinho Verde or cold beer pair perfectly.
Frequently asked questions
What is piri-piri pepper?
It is an African variety of the Capsicum frutescens pepper (similar to our malagueta), brought by Portuguese navigators from Mozambique and Angola.
How to control the spiciness of the dish?
Adjust the proportion of piri-piri sauce in the marinade; starting with 1 or 2 tablespoons ensures aromatic flavor with moderate heat.
How to prevent chicken breast from drying out when roasting?
Brush the marinade sauce during cooking and make sure to roast with the skin on to protect the meat's natural moisture.
Can I marinate the chicken overnight?
Yes, leaving it in the refrigerator for 12 hours intensifies the spicy seasoning and softens the meat even more through the action of lemon and olive oil.
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