Piri piri chicken is Portuguese in name but Mozambican in origin — the African bird's eye chilli (piri piri) was incorporated into Portuguese colonial cooking in Mozambique and became the defining dish of that fusion. The original uses olive oil or lard. This version uses refined coconut oil, which handles the high heat of the grill without degrading and adds a subtle richness to the marinade.
Piri Piri Chicken Recipe
Ingredients
- 1 whole chicken (1.5kg), spatchcocked, or 8 bone-in pieces
- 4 tbsp refined coconut oil
- 6 red bird's eye chillies (or fewer for less heat)
- 6 garlic cloves
- Juice of 2 lemons
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp sea salt
Method
- Blend the coconut oil, chillies, garlic, lemon juice, paprika, oregano, and salt into a smooth marinade. Taste — it should be fiery, garlicky, and acidic.
- Score the chicken deeply with a sharp knife. Rub the marinade into every surface and into the scores. Marinate for at least 4 hours, ideally overnight.
- Preheat grill or oven to 200°C (400°F). Reserve half the marinade for basting.
- Grill or roast the chicken, basting with the reserved marinade every 10 minutes. Cook for 35-40 minutes until internal temperature reaches 165°F and skin is charred and caramelised.
- Rest for 5 minutes before serving. Serve with seed oil free chips, fresh salad, and extra lemon wedges.
Is piri piri chicken seed oil free?
Yes. Refined coconut oil is the only fat in the marinade. The chillies and garlic contain no seed oils.
How hot is this?
6 bird's eye chillies produces a medium-hot result. Reduce to 3 for mild, increase to 10+ for restaurant-level heat.
Can I make this ahead?
The marinated chicken can be refrigerated for up to 48 hours. Longer marination produces more flavour penetration.
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