Frango Piri-Piri

Background

Frango Piri-Piri is a Portuguese staple celebrated across the Lusophone world, where a butterflied bird is kissed by flame and lacquered with a bright, hot, and tangy sauce. The dish’s name nods to the small, fiery African chile that helped shape the flavor profile during colonial-era exchanges; modern renditions often blend local technique with a sauce built from piri-piri chiles, aromatic garlic, sunny acidity, and lush fat from olive oil. What results is crackling skin, juicy meat, and a craveable balance of heat and zest that makes Frango Piri-Piri a favorite for backyard grilling and casual family feasts.

Ingredients

• chicken (spatchcocked)
• piri-piri chiles (fresh or dried)
• garlic
• lemon
• olive oil
• red wine vinegar
• smoked paprika
• oregano
• bay leaf
• salt
• black pepper
• brown sugar (optional, for balance)
• parsley (optional, for garnish)

Preparation

1. Butterfly and prep: Place the chicken breast-side down on a board. Use kitchen shears to remove the backbone, then press firmly on the breast to flatten. Pat the chicken dry for better browning.
2. Make the piri-piri sauce and marinade: In a blender or mortar, combine chopped piri-piri chiles, minced garlic, zest and juice of one lemon, generous olive oil, a splash of red wine vinegar, a spoon of smoked paprika, a pinch of oregano, a crumbled bay leaf, good salt, freshly ground black pepper, and a touch of brown sugar. Blend or pound to a thick, pourable paste. Taste and adjust with more salt, red wine vinegar, or olive oil as needed.
3. Marinate: Reserve a small bowl of sauce for basting and finishing. Rub the remaining sauce all over the chicken, working it into every crevice and under loose skin. Cover and refrigerate while you set up the fire or preheat the grill.

Cooking

1. Grill setup: Prepare a two-zone fire (direct and indirect heat). Clean and oil the grates. When hot, lay the chicken skin-side down over direct heat to sear and blister the skin. Baste with a little reserved sauce as it begins to color.
2. Roast to finish: Move the chicken to indirect heat, cover, and cook until the thickest part of the breast reaches an internal temperature of 74°C/165°F. Brush with more sauce during the final moments for a glossy finish.
3. Rest and carve: Transfer the chicken to a board and rest briefly to keep juices in. Carve into halves or joints, saving any board juices to spoon back over the meat.

Serving and Enjoying

Arrange pieces on a warm platter and finish with a squeeze of fresh lemon, a drizzle of reserved sauce, and a scatter of chopped parsley. Serve with crisp salad, crusty bread, or simple potatoes to let the fire-kissed flavors shine. For extra zing at the table, offer more of the piri-piri sauce so guests can dial the heat to taste.

Tips and Variations

• Heat control: Adjust the number of piri-piri chiles to suit your preferred burn; a few more seeds raise the intensity, while extra olive oil softens the edges.
• Balanced brightness: If the sauce skews too sharp, round it with a pinch of brown sugar or a touch more olive oil; if it tastes flat, add a splash of red wine vinegar and a pinch of salt.
• Oven method: Roast the sauced chicken on a rack over a tray, then finish under high heat to crisp the skin. Baste with reserved sauce right before it comes out.
• Extra sauce: Whisk a quick table sauce with more olive oil, a squeeze of lemon, a dash of red wine vinegar, grated garlic, a pinch of salt, and a flick of smoked paprika.
• Herb lift: A handful of chopped parsley stirred into the sauce right before serving adds freshness that complements the char.

FAQ

How spicy is Frango Piri-Piri?

It depends on the amount and potency of your piri-piri chiles; you can temper the burn with more olive oil or a touch of brown-sugar while keeping the citrusy snap intact.

What if I cannot grill outdoors?

Use a hot grill pan or broiler to char, then finish the chicken in the oven on a rack until it reaches 74°C/165°F in the thickest part.

Can I make it ahead?

Yes. Coat the chicken in sauce and keep chilled until you’re ready to cook; hold some fresh sauce back for basting and finishing to maintain brightness.