Grilled Peri Peri Chicken (BBQ Butterflied Chicken)

grilled peri peri chicken with corn and potatoes

Grilled Peri Peri Chicken (BBQ Butterflied Chicken)

This Portuguese-style BBQ butterflied chicken is marinated in a zesty homemade peri peri sauce and grilled until juicy and charred. The bold flavours of this grilled peri peri chicken on the BBQ, combined with the ease of cooking a whole butterflied chicken, make it a delicious choice for any summer barbeque.

note - ingredients can be approximate and adjusted to spice tolerance.

No ratings yet

Print Recipe Pin Recipe

Prep Time 15

Cook Time 45

Resting Time 15

Total Time 1 15

Course Main Course

Cuisine Portuguese

Servings

Calories 343 kcal

Equipment

BBQ, optional

Ingredients

50 g (2 oz) red chillis, sliced + seeds removed (subs Note 1)
45 ml (3 tablespoon) lemon juice, approx.1 lemon
4 sprigs sprigs fresh oregano, leaves only (subs Note 2)
80 g (3 oz) red pepper
4 garlic cloves
60 ml (¼ cups) olive oil
1.5 kg (3 ? lb) chicken, (Note 3)

Instructions

Butterfly (you could also make a whole roast chicken - see this post for tips)

Place the whole 1.5 kg (3 ? lb) chicken breast-side down on a cutting board, using sharp poultry scissors or a knife.
Cut along both sides of the backbone from tail to neck, then remove it. Apply firm pressure if needed near the ribs.
Open the chicken like a book, skin-side down, and press down on the breastbone until it cracks and the chicken lies flat.

Marinate Chicken

Combine the 50 g (2 oz) red chillis, 45 ml (3 tablespoon) lemon juice, 4 sprigs sprigs fresh oregano, 80 g (3 oz) red pepper, 4 garlic cloves, 60 ml (¼ cups) olive oil in a blender, adjust to taste, and blend to your desired consistency.
Pour the marinade over the butterflied chicken in a large bowl, cover, and refrigerate for at least 2 hours. Save leftover marinade for basting.

Barbecue

Preheat the grill to medium heat (180-200°C/350-400°F).
Wrap chicken wings in aluminium (this will stop them from burning) then place the butterflied chicken skin-side down on the grill for 10-15 minutes until crispy. Flip and cook for another 20-30 minutes, basting with leftover marinade (see below for oven instructions)
Once the internal temperature hits 69°C (160°F), remove from heat and rest for 10 minutes so it reaches 74°C (165°F). Serve.

Notes

Note 1 - Chilli's

Adjust these to your spice preference. You can use more chilli, less chilli, or substitute for a hotter or milder variety. If you want the bright red of peri peri chicken, make sure to use a red version.

Note 2 - Oregano

You can substitute with dried oregano, but add more (approx. 1-2 tablespoons) as the flavour will be less pungent in comparison to fresh.

Note 3 - Chicken

You can purchase a whole chicken and butterfly yourself (more expansive instructions are within the post), or purchase a pre-butterflied chicken at a butcher. Doing it yourself is more cost effective, but if you're short on time or not as confident, the butcher should be able to help. Alternatively, you can use the peri peri marinade and cook a whole chicken - see this post for how.

Serve with:

Rice, salads, vegetables

Storing

Store in the fridge in an airtight container for up to 3-4 days. Keep pieces whole if possible to retain moisture

Reheating

Reheat on BBQ for 5-10 minutes or in microwave on 1 minute intervals until warmed through (approx. 2 minutes).

Freezing

Freeze in whole pieces if possible and freeze for up to 6 months.

Nutrition

Calories: 343kcalCarbohydrates: 2gProtein: 24gFat: 26gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gTrans Fat: 0.1gCholesterol: 96mgSodium: 91mgPotassium: 294mgFiber: 0.4gSugar: 1gVitamin A: 552IUVitamin C: 27mgCalcium: 19mgIron: 1mg

Keyword BBQ Recipe, chicken meal prep, chicken recipe, Peri Peri Chicken, Roast Chicken

Tried this recipe?Please consider !