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A staple menu item at Portuguese churrasquerias, piri piri chicken (also called pili pili or peri peri) derives its name from the peppers traditionally used in the dish’s marinade. Piri piri peppers arrived in Portugal by way of southeastern Africa and thereafter became popularized by the charred rotisserie chickens that came to bear their name. Though it’s very easy to find piri piri condiments and marinades in major grocery stores, most of them are filled with sugars, fillers, and other weird ingredients. Less easily found are the piri piri peppers themselves. Instead, I use red finger chiles for their color, fruitiness, and mild heat. If they’re unavailable, you can substitute Anaheim peppers. For an added kick, I also add a pinch of cayenne, but you can omit this if you like things milder. From The Primal Gourmet Cookbook: 120 Easy and Delicious Recipes for a Paleo Lifestyle by Ronny Joseph Lvovski, Shortlisted in the 2021 Taste Canada Awards, Health & Special Diet Cookbooks.
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Piri Piri Chicken
Ingredients
- 1 small yellow onion halved
- ¼ cup extra-virgin olive oil
- ¼ cup red wine vinegar
- Juice of ½ lemon
- 4 garlic cloves peeled
- 2 fresh red finger chiles or Anaheim chiles, if not available
- 1 1-inch piece fresh ginger, peeled
- 1 tablespoon kosher salt
- 1 teaspoon smoked paprika
- 1 teaspoon sweet paprika
- 1 teaspoon dried oregano
- ½ teaspoon cayenne pepper plus more if desired
- 1 (2½- to 3-pound) whole chicken
Instructions
- In a blender, combine the onion, olive oil, vinegar, lemon juice, garlic, chiles, ginger, salt, smoked paprika, sweet paprika, oregano, cayenne, and ¼ cup water. Blend on high speed until smooth.
- Dry the chicken with paper towels. Using sharp 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 with your hands to flatten the chicken. Put the chicken in a large zip-top plastic bag and pour in the marinade. Massage the marinade all over the chicken, then squeeze as much air out of the bag as possible and seal. Place it on a baking sheet with the chicken breast-side down and refrigerate for at least 4 hours or up to overnight.
- Preheat the oven to 425°F. Line a 4-inch-deep roasting pan with parchment paper.
- Remove the chicken from the marinade, letting any excess drip off (discard the bag). Place the chicken in the prepared roasting pan and roast on the bottom rack for 40 to 45 minutes, until the thickest part of the thigh registers 165°F on an instant-read thermometer. Use a turkey baster or large spoon to baste the chicken with the rendered juices in the pan.
- Set the oven to broil, but keep the chicken on the bottom rack (putting the parchment paper closer to the broiler could cause it to catch fire). Broil for 4 to 5 minutes, until the skin is golden brown and crispy.
- Transfer the chicken to a grooved cutting board to catch any juices and let it rest for 5 to 10 minutes before carving and serving.
Notes
Excerpted from The Primal Gourmet Cookbook: 120 Easy and Delicious Recipes for a Paleo Lifestyle by Ronny Joseph Lvovski. Copyright © 2020 Ronny Joseph Lvovski. Photographs © 2020 by Donna Griffith. Published by Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
