Piri Piri Roast Chicken (Frango Assado com Piri Piri)
Frango assado com piri-piri Say it: FRAN-goo ah-SAH-doo kohm PEE-ree PEE-ree
Frango assado com piri piri is the Algarve’s beloved roast chicken: a butterflied bird rubbed with a fiery paste of small red chillies, garlic, lemon, vinegar and paprika, then roasted until the skin is burnished and crisp. It is everyday food, eaten in homes and casual churrasqueiras with fries, rice or salad, and the heat is bright and aromatic rather than simply hot. The lemon and vinegar keep the marinade lively, while the paprika gives colour and a softly smoky edge. It is simple, deeply savoury and made for sharing.
Piri Piri Roast Chicken (Frango Assado com Piri Piri)
Frango assado com piri-piri
Pronounced FRAN-goo ah-SAH-doo kohm PEE-ree PEE-ree
- Serves
- 4
- Prep
- 20 min
- Cook
- 50 min
- Total
- 1 hr 10 min
- Level
- Easy
Also nut-free and egg-free.
Allergens: none of the major allergens in the listed ingredients. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Chicken and marinade
Method
In a small blender or food processor, blend the chillies, garlic, 2 tbsp (30 ml) of the olive oil, lemon juice, vinegar, paprika, oregano, salt and pepper to a coarse paste. Set aside 1 tbsp of the paste in a small bowl for serving.
Pat the chicken very dry. If whole, place it breast-side down, cut out the backbone with kitchen shears, turn it over and press firmly to flatten; loosen the skin over the breasts and thighs with your fingers.
Rub the piri piri paste all over the chicken and under the loosened skin, then cover and refrigerate for at least 2 hours or overnight. Let it sit at room temperature for 20 minutes before roasting.
Heat the oven to 400°F (200°C). Place the chicken skin-side up in a roasting pan, drizzle with the remaining 1 tbsp (15 ml) olive oil and roast for 45–55 minutes, basting every 15 minutes with the pan juices.
If the skin is browning too quickly, tent the chicken loosely with foil. The chicken is done when the thickest part of the thigh reads 165°F (74°C) and the juices run clear.
Transfer the chicken to a board and rest for 10 minutes. Carve and spoon over the pan juices.
Serve with the reserved piri piri paste and lemon wedges alongside.
Regional variant: Frango à Guia (Guia-style piri piri chicken)
Instead of oven-roasting, grill the spatchcocked marinated chicken over medium charcoal, skin-side down first, turning every 8–10 minutes and basting with piri piri sauce, until charred in spots and cooked through, 35–45 minutes. Keep the coals moderate so the skin renders and crisps without burning; finish with lemon juice.
Cook's notes
- Ask the butcher to spatchcock the chicken, or use kitchen shears; a flat bird cooks evenly and crispens all over.
- For a milder sauce, remove the chilli seeds and membranes; for a sharper finish, add an extra squeeze of lemon after roasting.
- Let the cooked chicken rest before carving so the juices redistribute; the thigh should read 165°F (74°C).
Serve with
Crisp fries or rice, a tomato and onion salad, and chilled beer or vinho verde.
Make ahead and storage
Marinate the chicken up to 24 hours ahead. Roast leftovers keep 2 days refrigerated; reheat covered at 350°F (175°C) until hot.
