My Piri Piri Chicken

4.4/5 rating (8 votes)
  • Serves: 4
  • Prep Time: 30 mins
  • Ready in: depends on size of the chickens used.
  • Difficulty: Very Easy
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My Piri Piri Chicken


  • 8 spring onions, roughly chopped
  • 4 cloves garlic, peeled and roughly chopped
  • 2 tsp ground coriander
  • 2 tbsp malt or any vinegar
  • 2 level tbsp dark brown sugar
  • 1 tbsp smoked paprika
  • 6-8 tbsp Siracha or any mild chilli sauce
  • juice 1 large lemon
  • 6-8 tbsp olive oil
  • Salt and freshly ground black pepper
  • 4 baby chickens or 2 small chickens enough for 4 people

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  • Place all the ingredients into a liquidiser and blitz to a fine paste, you may need a little more oil to get a nice consistency.
  • If you are using a larger chicken, remove the backbone by inserting a large knife inside the bird and to one side of the backbone.
  • Cut straight through to open up the chicken and lay flat, then cut through the breast bone.
  • Cut away the backbone from the half that has the spine still attached, so you end up with 2 halves.
  • Place the halves into a baking dish and cover well with half the marinade all over the chicken.
  • Cover with plastic film and chill for a couple of hours, best if you can leave overnight.
  • Heat grill and the cook the chicken over a medium heat for 10 to 15 minutes, then turn over and cook for a further 10-15 minutes or until the juices run clear from the thickest part of the chicken.
  • Leave to rest covered with foil for at least 30 minutes in a warm place.
  • Serve with the rest of the sauce and braised rice.

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