Piri Piri Chicken

197/18: Piri Piri Chicken

197/18 – Piri Piri Chicken:

A few weeks ago I cooked Piri Piri Chicken using a rub from Angus and Oink. Andy Bound messaged me and said to make the Piri Piri Chicken in The Curry Guy book. Here we go!

185/18: Piri Piri Chicken

This recipe is from The Curry Guy Easy cook book – You can buy the book by clicking the link below:

The Prep:

Oil, onion, red pepper, garlic, chillies, smoked paprika, cayenne chilli, pepper, chilli flakes, salt, lemon juice and white wine vinegar. Blended then cooled in the fridge before half the mixture was added to the chicken.

Piri Piri Chicken

The Cook:

A full chimney of Oxford Charcoal Oak Lumpwood poured into charcoal baskets on the far side to create two heat zones. The chicken was added to the indirect zone and I turned it quite frequently. As the internal temperature got to around 55c I moved it to the direct side of the grill to add a bit of colour and crisp up the skin.

Piri Piri Chicken

Oh my goodness, it looked awesome!

Piri Piri Chicken

Time to Eat:

I was looking forward to this!

Piri Piri Chicken


I have to thank the person that told me to cook this, it was incredible! We planned to save some for the next day but we only left two pieces! Nice bit of kick from the spices and such a great taste from the flavour combinations. The chicken was moist but had a nice crisp skin also.

This dish will be getting made more often I think!

Cook Difficulty: 2/5 
Cook Duration: Short: 2/5
Cook Equipment: Napoleon Pro 22
Cook Method: Indirect / Direct
Charcoal: Oxford Charcoal Oak
Smoking Wood: N/A
Cook temperature: 270c
Cook time: 20 minutes
Internal temperature: 70c Thermapen
Notes: No major changes



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2 thoughts on “197/18: Piri Piri Chicken

    1. Thanks Andy, apologies I forgot you told me. Been so busy this month I genuinely haven’t even known what day it was most of the time!

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