Peri Peri Chicken
Peri Peri Chicken
This Peri Peri Chicken recipe involves marinating chicken in a citrusy, spicy chili sauce, grilling it, and basting it until golden brown.


  • 1 whole roasting chicken, about 3 1/2 to 4 pounds, backbone removed
  • juice of 1 lemon, about 2 to 3 tablespoons
  • 1 peri peri sauce (see below video for recipe)
  • coarse salt to taste


  1. Remove the backbone of the chicken. Turn the chicken over and press down on the chicken breast sternum to flatten it.
  2. Dry the chicken well on all sides with paper towels. Add it to a bowl and rub it down with the juice of 1 lemon, including underneath the breast skin.
  3. Generously season the chicken on all sides with salt. Set it to the side at room temperature.
  4. Make the peri peri sauce and divide it into two containers.
  5. Using 1 portion of the sauce, generously coat the chicken, rubbing it down on all sides and underneath the skin.
  6. Cover it and store it for 4 to 48 hours. In the refrigerator.
  7. Heat your gas grill, smoker, or charcoal grill to high heat, which is between 500° and 600°.
  8. While the grill is heating, remove the chicken from the refrigerator and set it at room temperature for about 30 minutes to remove the chill.
  9. When the grill is preheated, Place the flattened chicken skin side down. Immediately turn the heat down to medium.
  10. Cook for a total of 8 to 12 minutes or until charred grill marks are formed on the skin side. I like to cook for 4 to 6 minutes then turn it 90° and cook for a further 4 to 6 minutes.
  11. Carefully flip the chicken over and cook for 30 to 40 minutes or until the thickest part of the chicken reads about 160° to 162°.
  12. During this process, baste the chicken every 10 minutes with the cooked peri peri sauce.
  13. Remove the chicken and let it rest for 5 to 7 minutes. During this time, you can optionally grill a few lemon halves.
  14. Serve the chicken with optional lemons and additional peri peri sauce.


Peri Peri Sauce


  • 6 to 8 seeded Fresno peppers
  • 10 garlic cloves
  • 1 peeled shallot
  • 2 teaspoons paprika
  • Juice of 2 lemons, about 5 tablespoons
  • 1 cup olive oil
  • coarse salt to taste
  • ½ cup water


When Using as a Marinade:

  1. Add the seeded chili, shallot, garlic, lemon juice, and paprika to a food processor.
  2. Process on high speed while slowly drizzling in the olive oil.
  3. Adjust the seasonings with salt and mix until combined.
  4. Store or serve it.

When Using as a Sauce

  1. If you’d like to use it as a sauce, add it to a medium-sized sauce pot with a ½ cup of water.
  2. Simmer it over low heat while stirring occasionally for 25 to 30 minutes to thicken and concentrate the flavor.

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