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.
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.