Prep:  10 minutes plus 4 hours to marinate
Cook:  25 minutes
Makes:  1 cup sauce
Serves:  4
Average: 4 (4 votes)
Recipe by: Breville
This Piri Piri Chicken recipe uses The Boss™ featuring a high velocity ProKinetix® blade and bowl system that pulverises virtually any combination of ingredients.

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Barbecued Piri Piri Chicken
Piri Piri Sauce
Piri Piri Chicken
Piri Piri Sauce
  1. For the best results, use your Breville Boss™ blender
  2. Place chillies, garlic, sweet paprika, smoked paprika, oregano, salt and lemon juice into blender jug and secure lid
  3. PUREE 1 minute scraping sides half way through mixing until almost smooth
  4. MIX 30 seconds. While blender is running remove inner cap and gradually add oil in a thin steady stream until all the oil is added and sauce is thickened
Tips & Hints:
  • Tip: if you like your sauce a little less hot, remove seeds from the chillies before adding to the blender.
  • For roasted piri piri chicken: place marinated chicken pieces onto a greased rack over a baking tray lined with foil. Bake at 200°C for 35 – 40 minutes or until chicken is cooked through.
Piri Piri Chicken
  1. Pour half the Piri Piri Sauce into a large resealable plastic bag. Add the whisky. Stir to combine. Place remaining piri piri sauce in an airtight container and store in the fridge
  2. Make deep diagonal cuts in chicken pieces. Add to piri piri sauce in the resealable bag. Toss to coat. Seal bag. Place in the fridge for 4 hours, or overnight, to marinate
  3. Heat a barbecue or chargrill plate to medium-high heat. Spray chicken with oil. Cook for 20 – 25 minutes, turning occasionally or until charred and cooked through
  4. Serve: with remaining piri piri sauce, corn cobs and lemon wedges
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