Grilled Piri Piri Chicken

A tantalizing aroma fills the air as the juiciness of the chicken mingles with the zesty, spicy Piri Piri sauce. Grilled Piri Piri Chicken isn’t just a meal; it’s an experience taking about an hour from start to finish. The marinade works its magic by tenderizing the meat while infusing it with flavors that burst in every bite.

This recipe is perfect for anyone who enjoys bold flavors and grilling, making it ideal for weekend barbecues or casual dinners with friends. You can marinate the chicken the night before for even more intense flavor, making this dish a fantastic make-ahead option.

Why You’ll Love This Recipe

• The marinade ensures a tender and juicy chicken.
• A perfect balance of spice and zest enhances the flavor profile.
• It’s an impressive dish that’s surprisingly easy to make.
• Grilling creates a delicious, smoky char that elevates the dish.

What You’ll Need

Here’s everything you need for your Grilled Piri Piri Chicken:

For the Marinade

• 2 cup buttermilk, juiced
• 1/4 cup fresh herbs, chopped (Cilantro and Parsley)
• 1 tbsp black pepper
• 1 tbsp kosher salt
• 1 small chicken, whole (cut spatchcock style)

For the Sauce

• 4-6 red Fresno or bird’s eye peppers, roughly chopped (seeds removed for mild)
• 1 red bell pepper, chopped
• 1/2 medium onion, roughly chopped
• 1 tbsp paprika
• 1 medium lemon, juiced
• 1/4 cup olive oil
• 1/2 tbsp kosher salt
• 1/2 tbsp black pepper
• 6 garlic cloves, minced
• 2 tbsp honey

For Cooking

• 1/2 tbsp salt
• 1/2 tbsp black pepper
• 1 tbsp paprika
• 1 tbsp olive oil

Use low-fat buttermilk as a lighter option for the marinade.

Substitutions & Swaps

• Use Greek yogurt instead of buttermilk.
• Any fresh herbs can replace cilantro and parsley.
• Substitute honey with maple syrup for a vegan option.
• Lemon juice can be swapped with vinegar for acidity.

How to Make It

Follow these simple steps for a delicious grilled chicken:

Marinade the Chicken

Combine buttermilk, fresh herbs, black pepper, and kosher salt in a large bowl. Add the spatchcocked chicken and ensure it is thoroughly coated. Cover and refrigerate for at least 30 minutes or up to overnight for the best flavor.

Make the Sauce

Blend together the chopped peppers, red bell pepper, onion, paprika, lemon juice, olive oil, kosher salt, black pepper, minced garlic, and honey until smooth. Adjust seasoning to taste.

Cook the Chicken

Preheat your grill to medium-high heat. Remove the chicken from the marinade, letting any excess drip off. Brush olive oil and sprinkle salt, black pepper, and paprika on both sides. Grill the chicken, skin-side down, for about 10-15 minutes. Flip and cook for another 10-15 minutes or until the internal temperature reaches 165°F.

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: Yes, freeze for up to 3 months.
Reheat: Oven at 350°F for 15-20 minutes.

Tips for Best Results

• For extra char, finish the chicken over high heat for a few minutes.
• Let the chicken rest for 5-10 minutes before slicing to retain juices.
• Always check for doneness with a meat thermometer for perfect results.

Serving Suggestions

• Serve with a fresh garden salad for a light meal.
• Pair with grilled vegetables for a complete barbecue experience.
• Offer crusty bread to soak up the delicious sauce.