Grilled chicken with piri-piri (Portuguese chilli sauce)
Recipe by PlanMyMealsUpdated
- min
- 85
- portions
- 4
- protein/portion
- 40 g
Ingredients
Quantities for 4 portions
Check ingredients as you prepare them. Changing portions resets the checks.
Method
- Butterfly the chicken or ask the butcher to do it. Season with half the salt and all the paprika.
- Chop the four garlic cloves. Mix with the 50 ml of olive oil, chilli, juice of both lemons and remaining salt. Before touching the raw chicken, reserve one third of this sauce in a clean bowl for serving.
- Coat the chicken with half the remaining sauce. Cover and marinate in the refrigerator for 30 minutes. Keep the remaining basting sauce in a bowl separate from the clean serving portion.
- Heat the grill over medium heat. Grill the chicken for about 15 to 20 minutes per side, away from direct flame. Baste during the first half of cooking with the sauce intended for cooking, then discard any left in that bowl.
- Continue grilling until the breast and thickest part of the thigh reach 74 °C without touching the bone with the thermometer. Rest for 5 minutes.
- Cut into four portions and serve drizzled only with the clean sauce reserved at the start.
Shopping tip
Reserve the serving sauce before touching raw chicken. The time includes a 30 minute refrigerated marinade.
Where it fits in your week
Needs time. Better on a day without a rush.
At the portions as written, there is enough for a second meal.
Based on the cook time and portions the recipe states.
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About this page
The photograph is AI-generated and illustrates the dish. It is not a record of a cook we carried out.
Times, portions and protein per portion are the recipe author's estimates, not laboratory measurements.