Piri piri chicken

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5 min


4 servings, plus 1 cup (250 mL) extra sauce

* PLUS Cooking time: 4 minutes, Grilling Time: 12 minutes
Piri piri chicken


  • 5 garlic cloves
  • 1 red bell pepper , seeded
  • 1 jalapeno
  • 1/2 cup olive oil
  • 2 tbsp white, cider or red wine vinegar
  • 1 tsp salt
  • 1/2 tsp hot-red-chili-flakes
  • 4 skinless, boneless chicken breasts


  • Cut garlic cloves in half. Coarsely chop red pepper. Coarsely chop jalapeño, including seeds. Place all in a medium-size saucepan set over medium heat. Add oil, vinegar, salt and chili flakes. Stir often until peppers sizzle and soften, 4 minutes. Pour into a large bowl. Refrigerate to cool, 10 minutes. Pour into a food processor or blender and pulse until puréed.
  • When ready to barbecue, oil grill and heat barbecue to medium. Place chicken in a large bowl. Pour in 1/3 cup (75 mL) sauce and turn to evenly coat. Cover and refrigerate remaining sauce up to 1 week. Place chicken on grill. Barbecue, covered, 6 minutes, then brush on any sauce left in bowl. Turn chicken and continue to barbecue, covered, until chicken feels springy when pressed, 6 to 8 minutes. Pair with a leafy green salad and oven-roasted cherry or grape tomatoes.

Nutrition (per serving)

  • Calories
  • 210,
  • Protein
  • 30.5 g,
  • Carbohydrates
  • 1 g,
  • Fat
  • 8.6 g,
  • Fibre
  • 0.2 g,
  • Sodium
  • 211 mg.

Piri piri is a super-spicy pepper sauce made from fiery chilies. It’s used in Portuguese and some African cuisines. We’ve tempered the heat by using a jalapeño, but it’s still got kick. This recipe makes extra sauce; try the leftovers on pork or beef.

Indoor Sizzle

Preheat grilling machine to medium-high. Place chicken on grill. Discard any sauce left in bowl. Grill with lid closed until chicken is springy when pressed, 6 to 8 minutes.