Chicken Piri Piri is a hot and spicy dish, which can be cooked in the oven and griddle, or is perfect for a barbeque, which is a popular way to serve it in The Algarve, Portugal.
I cannot take credit for the Chicken Piri Piri marinade on this dish, that credit belongs to Antony Worrall Thompson, and this is only a slight variation of his recipe.
I prefer to have smaller pieces of chicken, as that is how we were always served it in Alvor, Portugal at our favourite restaurant, and I think that way you get more flavour. I also didn´t feel the need to blanch the garlic, its going into a pan with the rest of the ingredients for a few minutes.
Either buy the chicken ready jointed or do it yourself. Here are a couple of Delia links if you havn’t done it before.
Serve with chips and salad or potato wedges.
This is a good basic video for cutting a chicken into 6 pieces
Delia has more a step by step photo and instruction gallery to show you how to cut it into eight pieces, link below.