The Piri Piri Chicken That Changed My Roast Game

We’re not doing Nando’s today. We’re doing the real thing.
In this video, I’ll show you how to make authentic Portuguese piri piri chicken from scratch—starting with a proper overnight brine, a fiery homemade piri piri oil, and a whole roasted chicken that gets basted every 5 minutes until it’s glossy, spicy, and begging to be torn apart.
This one’s smoky, juicy, and full of flavor.
Perfect for a weekend cook that feels like a trip to Portugal (without leaving your kitchen).
Serve it with fries, bread, or tomato rice. Just don’t forget to keep the oil on the table. You’ll want more.

Piri Piri Chicken
For the Chicken:
• 1 whole chicken, about 1.5–2kg, spatchcocked
• Coarse salt, for brine
• Water, enough to cover chicken in a pot or container
• For brine: a few garlic cloves, bay leaves, lemon slices
Sugar and vinegar
For the Piri Piri Oil:
• 10–12 dried malagueta or 6 bird’s eye chilies
• 6 garlic cloves
• 1 bay leaf
• 300ml olive oil
• 1–2 tsp White soy sauce