Portuguese Peri-Peri Chicken - Succulent 'Flattie' on the barbecue

Portuguese peri-peri chicken: The ultimate local braai recipe

Get the fire started because it’s time for that South African and Portuguese flavour explosion. It’s time to make our Portuguese peri-peri chicken!

Portuguese Peri-Peri Chicken - Succulent 'Flattie' on the barbecue

It’s the weekend soon and it’s time to plan what you’ll be serving to your friends. With a large Portuguese presence in South Africa, peri-peri has become one of our favourite spicy flavours. It’s still debated if peri-peri comes from Mosambique or Angola, but all we know is that it’s the perfect spice for chicken. Our Portuguese peri-peri chicken recipe is perfectly cooked on the braai in the most South African way possible on the weekend.

Portuguese peri-peri chicken

The sauce is made from peri-peri chilis (used as a seasoning or marinade). In our recipe, the sauce is used as a marinade as well as a basting sauce. If youw ant to season your bird right, rub it with salt and pepper before letting it rest uncovered in the fridge for a while before adding the marinade and letting it rest overnight. The chicken will stay juicy and well seasoned while you give it some beautiful char on the braai to bring out all of the flavour and cover it with more sauce.

ALSO READ: Honey BBQ chicken recipe

Get the fire started because it’s time for that South African and Portuguese flavour explosion. It’s time to make our Portuguese peri-peri chicken!

Last updated on 1 December 2022

Portuguese peri-peri chicken recipe

0 from 0 votes
Recipe by Irene Muller Course: DinnerCuisine: PortugueseDifficulty: Easy
Servings

5

servings
Prep time

30

minutes
Cooking time

30

minutes
Total time

1

hour 

Prepare an unforgettable Portuguese evening with this delicious recipe.

Ingredients

  • 1½-2 kg whole chicken

  • MARINADE
  • ½ cup vegetable oil

  • cup BBQ sauce, homemade or any brand of your choice

  • 3 tbsp Worcestershire sauce

  • 2 tbsp minced garlic

  • 2 tsp freshly squeezed lemon juice

  • 2-4 tsp sriracha  

  • 1 tsp yellow mustard

  • 2 tsp salt and ground black pepper, to taste

Method

  • CHICKEN
  • Butterfly the chicken by cutting through the back (also known as spatchcocking).
  • To remove the backbone, flip the chicken on its back (poultry or chicken shears are the best tools for this task). Cut along each side of the spine and remove.  Also remove the wishbone on the neck-side.
  • To make a notch, lay the chicken flat, breast side up. Make a notch in the white cartilage (it’s in the breastbone at the neck end). Make a slit on each side of the cartilage. Pop out the breastbone and remove it entirely.  The chicken will cook more evenly and much faster.
  • MARINADE
  • Mix all the marinade ingredients (except for the sriracha) together until well combined. 
  • Add 2 – 4 teaspoons of sriracha. You can adjust the quantity of sriracha according to taste.
  • Using ¾ of the marinade, coat the chicken evenly on the outside, as well as under the skin, especially the chicken breast, until fully covered in the marinade. 
  • Refrigerate overnight if time allows.
  • BARBECUE
  • Place the chicken inside a well-greased folded braai grid. Place the chicken skin-side down over medium heat on the braai for 10 – 12 minutes until the skin becomes crispy. 
  • Add vegetable oil to the remaining marinade. 
  • Flip the chicken and baste with a small amount of the marinade (not too much or it will burn). Flip once or twice while cooking until the chicken is completely cooked through.

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