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spatchcocked chicken piri piri and chips on a serving board.
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Chicken Piri Piri

If you love hot and spicy food, then this piri piri chicken is for you. It is delicious and moist and you can adjust the hotness of the recipe by adding more or fewer chillies to hot sauce. If you want to know how to make piri piri chicken like Nando’s then you are at the right place.
Prep Time5 mins
Cook Time35 mins
Marination time1 hr
Total Time1 hr 40 mins
Course: piri piri chicken, Side Dish
Cuisine: African, Continental
Keyword: chicken piri piri, homemade piri piri sauce, how to make piri piri chicken, piri piri chicken
Servings: 6
Author: Ajoke
Cost: £6


  • Grill, Oven or Barbecue


  • 1 whole chicken substitute with other chicken parts
  • 11/2 cups piri piri sauce
  • ½ tbsp salt


How to spatchcock chicken

  • Remove any giblet from the chicken and clean it.
  • Place the chicken breast down, i.e. the back of the chicken would be face up to you
  • Using kitchen scissors, carefully cut along the back if the chicken. This bit is around the neckline of the poultry.
  • Break the breastbone. Turn the chicken breast facing you and press down the two ends of the chicken to break the middle (breast region)
  • Chicken is ready to be seasoned and slathered with marinade.

How to make chicken piri piri

  • Season the chicken with salt.
  • Place chicken in a ziplock bag. Add half of the piri piri sauce and rub together making sure it is well distributed on the chicken. Leave to marinate in the fridge for at least 1 hour or overnight preferably. If you need to make the chicken immediately, make incisions on it or remove the skin, marinade with the hot sauce and oven bake or grill immediately.
  • Preheat the oven at 200°C/ 392°F or medium-high heat if using the oven/gas grill. Alternatively, cook on open fire (barbeque)
  • Bring out the chicken from the fridge, remove chicken from marinade and shake off any excess drips.
  • Transfer chicken to a baking tray and bake for 30 minutes to 45 minutes or according to the cooking instruction on the chicken package. Baste chicken every 10 minutes with another half a cup of the remaining marinade.
  • After chicken is fully cooked, leave to rest for some minutes and serve with remaining ½ cup piri piri sauce, side of choice and a lemon wedge.