Piri-Piri Chicken and Slaw
Char-grilled piri-piri chicken with a cooling slaw — the heat that made Portuguese chicken famous.
- Total
- 35 min
- Serves
- 4
Portugal's fiery grilled chicken: spatchcocked chicken marinated in a piri-piri paste of red chilli, garlic, paprika and vinegar, grilled until charred and juicy, served with a fresh beetroot-carrot slaw. The heat builds, the char smokes, the slaw cools. It's the dish that made Portuguese chicken a global craving.
Ingredients
- 1.5kg Chicken
- 3 chopped Red Chilli
- 2 cloves Garlic
- 1 tsp Ginger
- 1 tsp Dried Oregano
- 1 tsp Coriander
- 1 tsp Paprika
- 2 tbs Red Wine Vinegar
- 2 tbs Oil
- 1 sliced Red Onions
- 2 Carrots
- 1 Beetroot
- 4 leaves Cabbage
- 2 tbs Mayonnaise
- 2 tbs Greek Yogurt
- 2 tbs Red Wine Vinegar
- 1 tsp Cumin Seeds
Instructions
- Whizz together all of the marinade ingredients in a small food processor.
- Rub the marinade onto the chicken and leave for 1 hour at room temperature.
- Heat the oven to 190C/fan 170C/gas 5. Put the chicken in a roasting tray and cook for 1 hour 20 minutes. Rest under loose foil for 20 minutes.
- While the chicken is resting, mix together the slaw ingredients and season.
- Serve the chicken with slaw, fries and condiments.
Nutrition (per serving)
- Calories
- 560
- Protein
- 42 g
- Fat
- 32 g
- Carbs
- 18 g
Adapted from olivemagazine.com. Rewritten and re-photographed by MealIdeas.
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