Piri-piri chicken and slaw
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16 Ingredients
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105 min total
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Serves Serves 4
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Medium
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Portuguese
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Chicken
Recipe byThe ZestyPlate Kitchen
A whole chicken marinated in fiery chilli, garlic and paprika, roasted until juicy, served with a crisp beetroot and carrot slaw.
This piri-piri chicken takes its cue from Portugal, with the bird marinated in chilli, garlic and smoky paprika before roasting to a juicy, burnished finish. Alongside sits a slaw of carrot, beetroot and cabbage that cuts the heat and keeps each mouthful lively. It makes a generous centrepiece for an unhurried weekend table.
Jump to recipe
Prep 25 min
Cook 80 min
Total 105 min
Medium
Scale:
- 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 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
Preparation
- Blitz all the marinade ingredients together in a small food processor. Rub it over the chicken and leave to sit for 1 hour at room temperature.
- Heat the oven to 190C/fan 170C/gas 5. Set the chicken in a roasting tray and roast for 1 hour 20 minutes, then rest it under loosely draped foil for 20 minutes. As it rests, combine the slaw ingredients and season to taste. Serve the chicken with the slaw, some fries and your chosen condiments.
Tips from the ZestyPlate Kitchen
- Marinate for an hour at the very least; leaving it overnight lets the flavour reach right into the meat.
- Once roasted, rest the chicken under loosely draped foil for a full 20 minutes so the juices redistribute and the meat stays moist.
- Dial the chillies up or down to suit your tolerance while keeping that distinctive piri-piri tang.
- Toss the slaw in its dressing only as you sit down, so it holds its crunch and colour.
Frequently Asked Questions
The name points to the small, fiery bird's eye chilli that defines this Portuguese-style marinade. It brings sharp heat and a faintly fruity edge.
Certainly. Thighs, drumsticks or a spatchcocked bird all suit the marinade and cook more quickly. Shorten the roasting time and check they are done.
The juices should run clear, and a thermometer pushed into the thickest part of the thigh should read 75C. Let it rest before carving.
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