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Piri-Piri Chicken

Piri-Piri Chicken

by Masterbuilt
Ingredients
  • 1 (3 ½ lb.) whole chicken
  • 4 tablespoons salted butter
  • ½ cup extra-virgin olive oil
  • ½ cup fresh lemon juice
  • 4 tablespoons Tabasco (or habañero sauce if you like it hot!)
  • 1 tablespoon paprika
  • 1 teaspoon ground coriander
  • 3 cloves garlic, chopped
  • 3 scallions, chopped
  • 3 tablespoons fresh parsley, chopped
  • 1 ½ teaspoons fresh ginger root, chopped
  • 2 bay leaves crumbled
  • 1 teaspoon salt
  • ½ teaspoon black pepper
Directions
  1. Rinse the chicken, butterfly*, and set aside. Melt the butter in a saucepan. Combine with the olive oil, lemon juice, hot sauce, paprika, ground coriander, garlic, scallions, parsley, ginger, bay leaves, salt, and pepper in a blender and puree until smooth.
  2. Reserve half the marinade and refrigerate. Marinate the chicken with the remaining marinade and refrigerate for a minimum of 4 to 5 hours.
  3. Place reserved, refrigerated marinade in a small saucepan and warm over a low heat. Heat the grill to 425° F (high setting).
  4. Place chicken breast side-up on the grill. Baste with the marinade and close grill lid for 15 minutes.
  5. Reduce heat to low and cook for another 45 minutes with the grill lid closed, or until internal temperature reaches 165° F. Baste the chicken generously, then carefully fl ip the chicken over to brown the skin for 5 to 10 minutes.
  6. Remove chicken from grill, wrap in foil, and allow to rest for 5 minutes. Carve chicken and place in a serving dish. Drizzle with warm leftover marinade. Serve with rice and pass around the remaining marinade as a sauce.
  7. How to Butterfly a Chicken: You’ll need a cutting board, a good sharp knife, and poultry shears. Using the poultry shears, cut along either side of the backbone, removing it completely.
  8. Turn the chicken over and lay it out; press into the middle to break the wishbone. Flip the chicken over again and cut away the membrane holding the meat to the keel bone.
  9. Slide your thumbs up both sides of the keel bone to loosen the meat from it. Use your poultry shears to cut the end of the keel bone from the chicken and remove it. It's easier than it sounds.
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