Piri-Piri Chicken

There is not a person I have met that does not like Piri Piri chicken. This Portuguese classic comes in many different forms (and spice levels). By using verjuice in this recipe you get a sour hint added to the chicken that when given a nice chargrill, mixes very well and brings out the spice and garlic flavours into the chicken. I recommend that you enjoy this dish with a side of my potatoes in verjuice.


  • 2 boneless and skinless chicken breasts
  • 1 medium sized fresh red chilli, roughly chopped
  • 4 cloves garlic, roughly chopped
  • 1 tsp salt flakes
  • 1⁄2 tsp smoked paprika
  • 1⁄2 cup olive oil
  • 1 tbsp verjuice
  • 1 tbsp red wine vinegar
  • 1 tsp lemon juice
  • Pinch black pepper


  1. Place chopped chilli and garlic in a blender with paprika, olive oil, verjuice, red wine vinegar, pepper and lemon juice.
  2. Set paste aside.
  3. Place chicken breasts between two pieces of plastic wrap/cling film and beat until flat.
  4. In a large bowl, rub paste over chicken.
  5. Place chicken in frying pan and fry for 2 to 3 minutes each side.
  6. Transfer chicken to grill tray and place under a hot grill, until golden and cooked through.
  7. Serve with potatoes in verjuice.
Piri-Piri Chicken

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