Hairy Bikers Piri Piri Chicken Recipe

Hairy Bikers piri piri chicken coats a spatchcocked bird in a blitzed marinade of lemon, smoked paprika, and six fresh chillies. It comes from Chicken and Egg, serves 4 at 450 kcal, and cooks in under an hour after marinating overnight.

The cookbook calls piri piri a ‘British passion’ that started in Portugal, and the Worcestershire sauce in the marinade is that British stamp. That tang works with lemon juice and vinegar to give the chicken a sharpness that heat alone cannot reach.

Spatchcocking is what makes the cooking work, because flattening the bird means the legs and breast finish at the same time. On a barbecue, five minutes of direct heat per side chars the marinade, then twenty minutes over indirect heat finishes the meat without burning.

Hairy Bikers Piri Piri Chicken Recipe

Author: Alex Saidani Cooking Method:Grilling Cuisine:British Portuguese Courses:Dinner

Difficulty:IntermediatePrep time: 20 minutesCook time: 40 minutesRest time: 10 minutesTotal time:1 hour Servings:4 servingsCalories:450 kcal Best Season:Summer

Description

Blend onion, garlic, fresh chillies, lemon zest, and paprika into a smooth marinade, massage it into a spatchcocked chicken, then grill or roast until the skin is dark and sticky. Allow at least three hours for marinating, ideally overnight.

Ingredients

For the Marinade

• 1 onion, finely chopped
• 4 garlic cloves, finely chopped
• Juice and zest of 2 lemons
• Generous dash of Worcestershire sauce
• 4 mild red chillies, deseeded and chopped
• 2 red bird’s eye chillies, deseeded and chopped
• 2 tbsp white wine vinegar
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 tsp soft light brown sugar
• 1 tsp salt

For the Chicken

• 1 whole chicken, spatchcocked
• Lemon wedges, to serve
• Watercress, to garnish

Instructions

1. Make the marinade: Put all the marinade ingredients in a food processor or blender and blitz until smooth.
2. Coat the chicken: Place the spatchcocked chicken in a shallow dish and pour the marinade over it. Massage it into the meat as thoroughly as you can, then cover and leave in the fridge for at least 3 hours, though overnight is better.
3. Bring to room temperature: Take the chicken out of the fridge a full hour before cooking so it can warm up, since cold chicken will cook unevenly.
4. To barbecue: Put the spatchcocked chicken on the grill and cook for about 5 minutes on each side over the direct heat, then move it off to the side to finish. It will take another 20 minutes of regular turning, though you can speed things up by closing the barbecue lid. Spray the bird with water or beer if it browns too quickly.
5. To oven roast: Preheat the oven to 200°C/Fan 180°C/Gas 6, then cook for 30 to 45 minutes until the juices run clear when the thickest part of a thigh is pierced with a skewer.
6. Rest and serve: Cover the chicken loosely with foil and leave it to rest for 10 minutes before carving. Serve with lemon wedges and sprigs of watercress.

FAQs

Do I need to spatchcock the chicken myself?

No, and the book suggests asking your butcher if you would rather not. To do it at home, flip the bird breast-down and cut along both sides of the backbone with strong kitchen scissors. Press the breast flat with your palms, then slash through the thickest parts of the legs so the marinade gets deep into the meat.

For a whole chicken that needs no spatchcocking at all, their roast chicken goes straight in the oven with sage and onion stuffing.

How spicy is Hairy Bikers piri piri chicken?

The heat sits at medium, because the recipe uses four mild red chillies for body and only two bird’s eye for the real kick. You can drop the bird’s eye completely for a family-friendly version, or add a third for serious heat.

If you like your chicken properly spicy, their chicken jalfrezi takes a different route with green chillies and a fast tomato-based stir-fry.

How long should I marinate piri piri chicken?

At least three hours, though overnight in the fridge is much better. The lemon juice and vinegar break down the surface of the meat, which helps the spices penetrate deeper and tenderises the chicken. Take the bird out a full hour before cooking, since cold meat from the fridge will cook unevenly on the barbecue.

Can I use chicken pieces instead of a whole bird?

The headnote mentions using pieces as an option, though they prefer the whole bird for the sticky charred skin. Thighs and drumsticks handle the strong marinade best, since dark meat stays moist even with the acid from the lemon and vinegar. Breast pieces dry out faster, so cut the oven time to about 20 minutes and check early.

What should I serve with piri piri chicken?

The book keeps it simple with lemon wedges and watercress, since the marinade carries enough flavour on its own. For a proper barbecue spread, their potato salad with its lemony mayo, capers, and gherkins is a natural match.

And if you want another easy chicken dinner later in the week, their chicken traybake roasts thighs on a bed of fennel and potatoes with tarragon.