---
title: Frango Piri-Piri (Portuguese Grilled Chili Chicken)
servings: 4
prep time: 20 minutes
cook time: 45 minutes
source: https://mycibora.com/recipes/frango-piri-piri
---

Gather @whole chicken{1.4%kg}, @bird's eye chili{6}, @sweet paprika{1%tbsp} and @white vinegar{2%tbsp}.

Blend the chilies, @garlic{6%clove}, paprika, @lemon{2} juice, vinegar and @olive oil{60%ml} into a smooth marinade.

Rub the marinade all over the spatchcocked chicken, working some under the skin. Cover and marinate at least 4 hours, or overnight. ~{4%hours}

Light the grill for medium heat, banking the coals to one side for gentler, indirect cooking.

Set the chicken bone-side down over the coals and grill 25 minutes, moving it if any spot flares up. ~{25%minutes}

Flip and grill skin-side down until deeply charred and the juices run clear, about 15 minutes more. ~{15%minutes}

Meanwhile, pour the used marinade into a small pan with the @butter{60%g} and boil hard for a few minutes — this thickens it into a basting sauce and makes it safe to brush back onto the chicken. ~{3%minutes}

Paint the bird with the basting sauce during the last few minutes on the grill.

Rest the chicken 10 minutes, then joint it and serve with the remaining sauce spooned over. ~{10%minutes}