Ingredients
- •1 whole chicken (3.5–4 lbs), spatchcocked (backbone removed)
- •2 tsp kosher salt
- •For piri piri marinade:
- •6–8 red bird's-eye chilies (or Thai chilies)
- •6 cloves garlic
- •¼ cup fresh lemon juice
- •2 tbsp red wine vinegar
- •2 tbsp olive oil
- •1 tbsp smoked paprika
- •1 tsp dried oregano
- •1 tsp kosher salt
- •½ tsp black pepper
- •For serving:
- •Lemon wedges
- •French fries (batatas fritas)
- •Simple green salad
- •Extra piri piri sauce for the table
Instructions
Blend all piri piri marinade ingredients into a smooth sauce.
Season spatchcocked chicken with kosher salt.
Coat chicken thoroughly with half the piri piri marinade, reserving the rest.
Place chicken in a large vacuum-seal bag or 2-gallon zip-top bag.
Seal using water displacement method.
Preheat sous vide bath to 152°F (67°C).
Submerge and cook for 4 h.
When done, remove chicken and pat completely dry (especially the skin).
Preheat grill to high heat (or broiler).
Grill chicken skin-side down for 3–4 min until the skin is deeply charred and blistered.
Flip and grill another 2–3 min.
Brush with reserved piri piri marinade during the last minute of grilling.
Let rest 5 min, then cut into pieces.
Serve with lemon wedges, french fries, and extra piri piri sauce.
Notes
- •Bird's-eye chilies are the authentic choice - adjust quantity for your heat tolerance
- •Spatchcocking is essential so the chicken fits in a bag and cooks evenly
- •The sous vide step means the chicken is juicy throughout - the grill is purely for char
- •In Lisbon this is always served with fries and salad, never rice