Traditionally known as Piri Piri chicken, this fiery dish traces its roots to Portuguese explorers who first cultivated the chili in Portugal’s former Southern African territories, where it became a key ingredient in spicy chicken marinades. Piri Piri is a chili cultivar derived from the malagueta pepper, and its name comes from Swahili: “piri-piri” literally means “pepper-pepper,” while “pilipili” simply means “pepper.” Source: Wikipedia
Ralph discovered Peri Peri Chicken while watching a cooking video on a flight to Portugal.
In the video, he watched 16 chickens grilling at once over open flames between two massive screens that the cooks kept flipping — drenched in sweat but grinning from ear to ear. Ralph made a mental note to recreate it at home, and it quickly became a regular item on our dinner menu. This chicken delivers spicy flavour without leaving you gasping for a glass of milk.
He also cooked this for our extended family over an open fire during a summer vacation at Lake Simcoe in Lagoon City. I rarely see Ralph stressed while grilling, but that day he seemed unusually tense. Or maybe he was just battling the ravenous mosquitoes.
Ralph uses a Peri Peri rub from Pfefferdieb.
This was made with Charred Baby Bok Choy as a side.
Peri Peri Chicken on a Charcoal Grill
Ingredients
Method
- Remove the backbone from the chicken.
- Score the cartilage along the inside of the breastbone so the chicken lays flat on the grill (both sides, from tail to neck). You may also need to dislocate the legs so they sit flat.
- Rub in the lime juice and Peri Peri spice.
- Marinate in the fridge for at least six hours or overnight.
- Heat a charcoal grill and place the chicken directly over the coals. Cover with the lid.
- Grill for 1–1.5 hours for a large chicken, turning regularly and monitoring to prevent burning.
- Cook until it reaches 180°F.