Source: How to cook the perfect piri piri chicken

Peri Peri Chicken

Course Dinner
Cuisine Portuguese
Keyword BBQ, Chicken, Peri Peri
Prep Time 15 minutes
Cook Time 40 minutes
Marinate Time 1 hour
Servings 2 people


  • 2 chicken legs (thigh and drumstick), skin on, bone in


  • 0.5 lemon juiced
  • 2 cloves garlic crushed
  • 1 tsp salt

Peri Peri Sauce

  • 4 red chillies
  • 2 cloves garlic
  • 0.5 lemon juiced
  • 1 tsp salt
  • 1 tsp smoked paprika
  • 25 ml olive oil
  • 1 tsp brown sugar


  • Whisk together the lemon juice and garlic for the marinade. Put the chicken in a roasting tin just big enough to hold it, and pour the garlicky juice all over it, turning to ensure it’s well coated. Sprinkle with the salt, cover and leave at room temperature (unless it’s a very hot day) for an hour.
  • Meanwhile, roughly chop two chillies (gloves are advisable) and the garlic, add the lemon juice and salt, and whizz to a puree (or mash well in a mortar). Whisk in the paprika and oil. Taste, adding more chilli if you think it needs it, and the port or sugar if you’d prefer it a bit sweeter.
  • Prepare the barbecue, if using. Once it’s at cooking temperature, grill the chicken for 35 minutes with the lid on, then check. If it’s almost done, then brush with piri piri and cook, lid off, for about another 10 minutes, until cooked through.
  • Alternatively, heat the oven to 200C/390F/gas 6 and roast the chicken for about 35 minutes, until cooked through, basting with its juices occasionally. Heat a griddle pan to medium hot, brush the chicken with piri piri, and grill for a few minutes on each side, until just starting to char.


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