Description

Craving a bold, fiery dish that’s bursting with flavor? This Piri Piri Chicken is your perfect choice! Featuring a whole chicken marinated in a vibrant blend of red finger chiles, garlic, ginger, smoked and sweet paprika, and lemon, then roasted to crispy perfection, this dish delivers a spicy, tangy, and smoky punch.

Ingredients

Here’s what you need to make Piri Piri Chicken. Each ingredient adds to the spicy, tangy, and smoky magic.

Yellow Onion (1 small, halved): Adds savory, slightly sweet depth.
Extra-Virgin Olive Oil (¼ cup): Forms a rich marinade base.
Red Wine Vinegar (¼ cup): Brings tangy acidity.
Lemon Juice (from ½ lemon): Adds bright, citrusy zest.
Garlic Cloves (4, peeled): Offers bold, aromatic flavor.
Red Finger Chiles (2, fresh, or Anaheim chiles): Provide spicy heat.
Fresh Ginger (1-inch piece, peeled): Adds warm, zesty kick.
Kosher Salt (1 Tbsp): Enhances flavor balance.
Smoked Paprika (1 tsp): Brings smoky depth.
Sweet Paprika (1 tsp): Adds mild, sweet flavor.
Dried Oregano (1 tsp): Infuses herbaceous notes.
Cayenne Pepper (½ tsp, plus more if desired): Boosts spicy heat.
Whole Chicken (2½–3 lbs): Provides juicy, tender meat.
Water (¼ cup): Helps blend the marinade.

Substitutions and Variations

Red Finger Chiles: Swap with jalapeños (milder), serranos (hotter), or 1 tsp chili flakes if fresh chiles are unavailable.
Red Wine Vinegar: Use white wine vinegar, apple cider vinegar, or lime juice.
Chicken: Swap with chicken thighs or drumsticks (reduce roasting time to 30–35 minutes).
Keto Adjustment: Already keto-friendly (~2–3g net carbs per serving); ensure vinegar is sugar-free.
Gluten-Free Version: Naturally gluten-free; ensure vinegar is gluten-free.
Mild Version: Reduce cayenne to ¼ tsp and use Anaheim chiles or bell peppers.
Spicy Version: Increase cayenne to 1 tsp or add an extra chile.
Grilled Version: Grill marinated chicken over medium heat for 35–40 minutes, basting with marinade.

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Instructions

Step 1: Make the Piri Piri Marinade

In a blender, combine 1 halved small yellow onion, ¼ cup olive oil, ¼ cup red wine vinegar, juice of ½ lemon, 4 garlic cloves, 2 red finger chiles, 1-inch piece peeled ginger, 1 Tbsp kosher salt, 1 tsp smoked paprika, 1 tsp sweet paprika, 1 tsp dried oregano, ½ tsp cayenne, and ¼ cup water.
Blend on high speed until smooth, about 1–2 minutes.

Tip: Blend thoroughly for a smooth marinade; taste and adjust cayenne for heat preference.

Step 2: Prepare and Marinate the Chicken

Pat a 2½–3-lb whole chicken dry with paper towels.
Using kitchen shears or a sharp knife, cut along one side of the backbone, leaving the other side attached.
Lay the chicken breast-side up on a cutting board and press down on the breastbone to flatten (spatchcock).
Place chicken in a large zip-top plastic bag and pour in the marinade. Massage to coat thoroughly.
Squeeze out excess air, seal the bag, and place on a baking sheet breast-side down. Refrigerate for at least 4 hours or up to overnight.

Tip: Spatchcocking ensures even cooking; marinate overnight for maximum flavor.

Step 3: Roast the Chicken

Preheat the oven to 425°F (220°C). Line a 4-inch-deep roasting pan with parchment paper.
Remove chicken from the marinade, letting excess drip off (discard the bag and extra marinade).
Place chicken in the roasting pan, breast-side up, and roast on the bottom rack for 40–45 minutes, until the thickest part of the thigh reaches 165°F on an instant-read thermometer.
Baste with rendered pan juices using a turkey baster or spoon.

Tip: Use a meat thermometer for accuracy; baste halfway through for extra juiciness.

Step 4: Broil for Crispy Skin

Set the oven to broil, keeping the chicken on the bottom rack to avoid burning the parchment paper.
Broil for 4–5 minutes until the skin is golden brown and crispy.

Tip: Watch closely to prevent burning; rotate the pan if needed for even browning.

Step 5: Rest and Serve

Transfer chicken to a grooved cutting board to catch juices and rest for 5–10 minutes.
Carve and serve hot.

Tip: Resting keeps the chicken juicy; carve into pieces for easy serving.