Name: Charcoal Chicken with Piri Piri Sauce
Prep time: 120 min
Cook time: 10 min
Total time: 130 min
Yield: 1
Cuisine: portuguese
Ingredients: 1 whole chicken jointed; 1 lemon juiced; 8 garlic clove crushed; 1 pinch salt; 1 tsp bay leaf ground; 1/2 tbs paprika; 2 tbs whisky ground; 2 tbs soft butter; 10 chilli chopped; 1 pinch salt *to taste; 1/2 lemon juiced; 100 ml olive oil; 2 tbs garlic powder

by Soobee60 Last updated on 07/09/2019

I've modified this Portuguese favourite to make the preparation easier. It is a bit of work, but well worth it. - Soobee60

Ingredients

1 whole chicken jointed
1 lemon juiced
8 garlic clove crushed
1 pinch salt
1 tsp bay leaf ground
1/2 tbs paprika
2 tbs whisky ground
2 tbs soft butter

Piri piri sauce

10 chilli chopped
1 pinch salt *to taste
1/2 lemon juiced
100 ml olive oil
2 tbs garlic powder

Method

Step 1

Marinate chicken for 2 hours. Cook directly in kettle, or on a barbeque, 10 minutes for joints and 30 minutes for butterflied chicken.
Step 2

Piri piri sauce: Pound ingredients in a mortar and pestle or process in a blender.

Recipe Notes

from Australia’s Best Recipes team

Bay powder can be made by grinding up bay leaves in a mill or grinder. You can add bay leaves to the marinade if preferred. Do not substitute the garlic powder for fresh - it is there as a thickener as much as for the flavour. The sauce will keep for ages in the fridge, so feel free to make a double batch.