There’s something about piri piri chicken that just hits different—especially when it’s got that perfect balance of smoky, spicy, and tangy, with crispy skin that’s been kissed by the grill. I first fell in love with this dish after a trip to Portugal, where tiny family-run joints served it with crusty bread and cold beer. No frills, just flavor.
Back home, I spent ages tweaking recipes to get that same punch without needing a plane ticket. Jamie Oliver’s version? A solid starting point—but I’ve added a few messy kitchen-tested tweaks. The key? Letting the marinade work its magic overnight. Trust me, it’s worth the wait.
Why You’ll Love It
- Bold, balanced heat—not just spicy, but smoky-sweet with a kick from the habanero.
- Crispy, juicy chicken thanks to shallow cuts in the skin (game-changer!).
- Make-ahead friendly—marinate it today, grill it tomorrow.
- Leftovers? Even better the next day in tacos or salads.
- Impressively easy for how fancy it tastes.
Ingredients
(Serves 4, but you’ll wish you doubled it)
- 6 garlic cloves (no need to peel—you’re blending it anyway)
- 4 red Fresno chilies, seeded (unless you’re a heat seeker)
- 1 habanero, seeded (or leave a few seeds if you’re brave)
- ½ cup diced red bell pepper (for sweetness)
- 1 tbsp smoked paprika (not regular—it’s worth the hunt)
- 1 tbsp fresh thyme leaves (or 1 tsp dried in a pinch)
- 1½ tsp kosher salt, plus extra for chicken
- 1 tsp black pepper
- 1 tsp cayenne (adjust if you’re sensitive)
- 1 tsp sugar (balances the acid)
- ½ tsp onion powder (cheat code for depth)
- ½ cup mild olive oil (or veg oil—no need to waste EVOO here)
- ⅓ cup sherry vinegar (red wine vinegar works too)
- 2 lemons, juiced (roll them first for max juice)
- 4 chicken leg/thigh quarters (skin-on, bone-in—non-negotiable)
How to Make It
Blitz the marinade:
Toss garlic, chilies, bell pepper, and all the dry spices into a blender. Add oil, vinegar, and lemon juice. Blitz until completely smooth—no chunks, just a vibrant, fiery paste.
Prep the chicken:
Pat chicken dry (crispy skin starts here). Make 3-4 shallow cuts through the skin (not the meat!) so the marinade seeps in. Season both sides lightly with salt.
Marinate like you mean it:
Pour ¾ of the marinade into a bag with the chicken. Massage it like you’re kneading dough—get it in every nook. Chill for at least 8 hours (24 is ideal). Keep the reserved marinade in the fridge for later.
Grill low and slow:
Heat a charcoal grill to medium (or bake at 400°F if you must). Grill skin-side down indirectly (no flames licking!) for 5 mins. Flip, brush with reserved sauce, and cook another 10-12 mins. Keep flipping and basting until it’s crispy and cooked through (about 45 mins—no rushing!).
Rest, then devour:
Let chicken rest 5 mins (juices need to settle!). Serve with extra sauce and lemon wedges.
Common Mistakes and How to Dodge Them
- Skipping the skin cuts = flavor stays on the surface. Don’t.
- Grilling too hot = burnt skin, raw inside. Use indirect heat!
- Short marinating time = bland chicken. Overnight or bust.
Storage and Reheating
- Fridge: Keeps for 3 days. Reheat in a 375°F oven to keep skin crisp.
- Freezer: Freeze cooked chicken (without sauce) for up to 2 months. Thaw in fridge overnight.
Frequently Asked Questions
Can I use chicken breasts? Sure, but they’ll dry out faster. Stick with thighs.
Too spicy? Swap habanero for an extra Fresno.
No grill? Bake at 400°F, flipping halfway.
Nutrition Facts (Per Serving):
- Calories: 520
- Fat: 38g
- Carbs: 8g
- Protein: 36g
- Sodium: 900mg
- Sugar: 3g
Try More Jamie Oliver Recipes:
Jamie Oliver Chicken Piri Piri
Description
Smoky, spicy grilled chicken with crispy skin and a tangy kick—worth the overnight marinade.
Ingredients
Instructions
- Blend marinade ingredients until smooth.
- Cut chicken skin, season, marinate 8+ hours.
- Grill over indirect heat, basting, until crispy and cooked.
- Rest 5 mins before serving.
Notes
- Wear gloves when handling habaneros.
- Reserve marinade for basting—don’t reuse raw marinade.
- Skin cuts = maximum flavor penetration.