Piri Piri Chicken!

The classic Portuguese chicken dish with a spicy kick. This recipe uses poussin but a regular sized chicken will do just as well!


  1. Put all marinade ingredients in a food processor and blitz until smooth.
  2. Slash the chickens across the legs and breasts and cover with half of the marinade. Set the remaining piri piri sauce aside for dipping when eating.
  3. Get your BBQ super hot and then reduce to around 250 degrees C – we used the Outdoor Chef Davos 570 G Gas BBQ for this dish.
  4. BBQ for 20 to 25 mins depending on the thickness of the chicken until cooked, turn every 5 minutes. Use a thermometer to monitor when the chicken at its thickest part reaches 75 degrees C.
  5. Cover and leave to rest for 5 minutes.

This dish was barbecued using the Outdoor Chef Davos 570 G Gas BBQ. For more information and prices, click here.


  • 3 spatchcock poussin or 1 large chicken


  • 1 tsp crushed dried chillies
  • 120ml red wine vinegar
  • 6 red chillies
  • 8 garlic cloves
  • 2 tsp smoked paprika
  • 2 tsp of fresh oregano or 1 tsp dried oregano
  • 2 tsp of fresh thyme or 1 tsp dried thyme
  • 1 tsp golden caster sugar
  • 2 lemons, juiced
  • Good grind of salt and pepper