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Traditional Piri-Piri Chicken

Rub chicken with this delicious mix of garlic, bell pepper, lemon and chilli and experience a taste of Portugal’s most desirable dish. 

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  • 4 persons
  • 65
  • Main dish
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Recipes from Oil & Vinegar

Traditional chicken Piri-Piri is probably the best Portugal has to offer other than the beautiful sunshine. Piri-Piri spices aren’t that difficult to find outside Portugal, but 9 out of 10 times they are not the original recipe. These Piri-Piri spices are made according to a secret family recipe and are 100% authentic. 

Traditionally served in small pieces. It’s always served with a simple but super tasty tomato salad: tomatoes, slices of onion, oregano, coarse salt, olive oil and Piri-Piri Vinegar. Serve it with French fries. 

  • 2 tbsp Piri Piri spices

    200ml Bake & Fry Olive Oil in tin 1L
    50 ml whisky
    4 small chicken/poussins
    10 ripe beef tomatoes
    2 onions
    50 ml Piri-Piri Vinegar
    50 ml extra virgin olive oil
    10 sprigs of parsley
    800 g large potatoes
    1 bottle of Piri piri sauce
    Sea salt

  • Mix the Bake & Fry olive oil with the whisky and Piri-Piri Spices. Allow the marinade to rest for at least two hours. Cut the backbones out of the chicken and fold the chicken open. Place the chicken in the marinade, rub firmly and allow to soak for at least an hour.

    Cut the potatoes into strips. Heat the oil on medium-high in a deep fryer or pan and saute for about 5 minutes.

    Heat the BBQ/grill to 350°F (or use a skillet) and place the chicken so that a maximum surface area touches the grill. Carefully grill the chicken for 30 – 35 minutes until done and turn regularly.


    Roughly chop the tomatoes and slice the onion into rings. Mix and season the salad to taste with Piri-Piri Vinegar and extra virgin olive oil. Add sea salt to taste.

    Finally, saute the fries until crunchy. Serve the chicken with the tomato salad and the fries and you’ve prepared an original Portuguese dish.

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