Frango Piri-PiriPiri-Piri Roast Chicken

Name: Frango Piri-Piri (Piri-Piri Roast Chicken)
Prep time: 1 h 20 min
Cook time: 55 min
Total time: 2 h 15 min
Yield: 4
Cuisine: Mozambique
Ingredients: 1 pcs Whole Chicken (spatchcocked); 15 g Piri Piri Chili (finely chopped); 20 g Garlic (crushed); 40 ml Lemon Juice; 20 ml Distilled White Vinegar; 6 g Paprika; 8 g Salt; 30 ml Vegetable Oil

Chicken marinated with piri-piri chili, garlic, lemon, and paprika, then roasted until juicy inside and lightly charred outside. The flavor is bright, fiery, and suited to the region’s grilling traditions.

Prep

1h 20m

Cook

55m

Serves

Regional versions

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Mozambique
Portugal

Estimated

Nutrition

Per serving

884kcal

Calories

68g

Protein

63g

Fat

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Chicken

1pcs
Whole Chicken (spatchcocked)

Marinade

15g
Piri Piri Chili (finely chopped)
20g
Garlic (crushed)
40ml
Lemon Juice
20ml
Distilled White Vinegar
6g
Paprika
8g
Salt
30ml
Vegetable Oil

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

6 steps

01
Combine the piri piri chili, garlic, lemon juice, distilled white vinegar, paprika, salt, and vegetable oil into a smooth paste.
02
Rub the chicken all over with the marinade, including under any loose skin, and let it marinate.
03
Preheat the oven to 200°C (400°F).
04
Place the chicken on a roasting tray and roast until browned and the thickest part of the breast and thigh reaches 74°C (165°F).
05
Increase the oven to 230°C (445°F) for the final few minutes, watching closely so the marinade does not burn.
06
Rest the chicken before carving and serving.

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