Piri Piri chicken is named upon its sauce main ingredient – the hot bird eye chili (in Swahili called piri piri). It is very popular in Portugal and Southern Africa. The Piri piri marinade was invented by the Portuguese back in the 16th century when they colonized the territory of Мozambique. Today the most widely spread use of piri piri is for marinating meat for BBQ or baking or as a sauce.


10 min

110 min



red pepper, chili pepper, smoked red pepper (pimenton), oregano, black pepper.



  • 1 whole chicken (about 1.5 kg)
  • 2 bulbs of garlic (90-100 g)
  • 1-2 chilies (optional)
  • 250ml olive oil
  • 6 tbsp vinegar
  • salt
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  1. Finely chop 2 bulbs of cloves garlic (90-100 g) and 1-2 chilies (optional).
  2. Preheat oven to 200°C.
  3. Cut the chicken lengthwise along the backbone and butterfly. Make 5-6 deep incisions in the chest and legs and salt well, preferably with sea salt.
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  1. Place the chicken in a preheated at 200°C oven and bake for 30 min., turn and bake for further 30 minutes.
  2. In a pan heat over medium heat 250 ml olive oil for about 5 minutes.
  3. Reduce the heat to minimum and add the chopped garlic and chilies (if using) for about 1-2 min. Then add the contents of the package №1 (and optionally one or two packages Chili), 6 tbsp vinegar and 1 tsp salt.
  4. Simmer 10-15 min., and remove the Piri Piri sauce from the heat.
  5. After 1 hour of baking at 200°C take out the chicken from the oven and reduce it to 180°C.
  6. Brush the chicken generously with the Piri Piri sauce and return to oven.
  7. In 10 min. turn the chicken and apply more sauce. If the chicken is bigger bake and brush longer until completely ready.
  8. When ready, take out the chicken, apply the rest of the sauce and let it rest 5-10 minutes before serving.

The chicken can be prepared also on a grill or barbecue.
Serve with potatoes, salad or rice.

This product hasegan recipe