Grilled Piri-Piri Chicken

320 8 servings, 1/8 recipe (114 g) each
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8 servings, 1/8 recipe (114 g) each

Start with a spatchcock chicken and marinate it in a piri-piri sauce to make this delicious chicken recipe on the barbecue. Our easy-to-make piri-piri marinade adds delicious flavour to this moist grilled chicken.

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What You Need

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Make It

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  • Place chicken, skin side up, on work surface. Starting at thigh end, use kitchen shears to cut down one side of backbone; turn chicken. Cut down other side of backbone; discard bone or reserve for making stock. Turn chicken over; open like a book. Press firmly onto breastbone to flatten chicken; place, skin side down, in shallow dish.
  • Mix remaining ingredients until blended. Reserve 1/4 cup dressing mixture for later use; pour remaining over chicken. Refrigerate 4 hours to marinate, turning chicken occasionally.
  • Heat barbecue to medium heat. Remove chicken from marinade; discard marinade. Grill chicken 45 min. to 1 hour until done (165ºF), brushing with reserved dressing mixture for the last 15 min.

Food Facts

Piri-piri chicken is a spicy dish with roots in both African and Portugal. The dish was created in Angola and Mozambique when Portuguese settlers arrived with a chile pepper known as piri-piri.

Serving Suggestion

Serve with toasted pita bread, and a mixed green salad tossed with your favourite Kraft Dressing.


  • 8 servings, 1/8 recipe (114 g) each

Nutritional Information

Serving Size 8 servings, 1/8 recipe (114 g) each
Calories 210
% Daily Value
Total fat 13g
Saturated fat 3.5g
Cholesterol 70mg
Sodium 80mg
Carbohydrate 1g
Dietary fibre 0g
Sugars 0g
Protein 22g
Vitamin A 2 %DV
Vitamin C 4 %DV
Calcium 2 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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