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How to make piri-piri chicken

Try our step-by-step guide for an amazing piri-piri roast chicken, ideal for a weekend family dinner. Don't forget to screenshot the ingredients list at the bottom of the page to take in store.

  1. Make the sauce

    Make the sauce

    Put the chillies, garlic, vinegar, lemon juice and sugar in a food processor with some seasoning; blitz to a purée. Transfer to a bowl and stir in the paprika, oregano and oil.

  2. Prep the chicken

    Prep the chicken

    Use a small, sharp knife to poke 6-8 deep holes all over each chicken leg, piercing fairly deeply. Place in a dish.

  3. Seal in the flavour

    Seal in the flavour

    Brush half the sauce over the chicken legs. Cover, then marinate in the fridge for at least 1 hr, or overnight if preparing ahead. Preheat the oven to gas 3, 170°C, fan 150°C. Transfer the chicken legs to a roasting tin, leaving space between each, then roast for 40 mins.

  4. Add more sauce

    Add more sauce

    Increase the oven to gas 7, 220°C, fan 200°C. Brush the remaining sauce all over the chicken with a pastry brush, then return to the oven and roast for a further 15 mins or until the chicken is cooked through and beginning to char. Serve with the lemon wedges for squeezing over.

  5. Ingredients

    Here's all you need to make this delicious piri-piri roast chicken. Be sure to note down the ingredients or take a screenshot before heading to the shops.

    3-4 red chillies (to taste), trimmed
    3 garlic cloves
    1½tbsp red wine vinegar
    2 large lemons, 1 juiced, 1 cut into wedges to serve
    ½tsp caster or granulated sugar
    1½ tsp smoked paprika
    1 tsp dried oregano
    1 tbsp olive oil
    4 chicken legs

    Serves 4

    Each serving contains

    • Energy

    • Fat

      24g 34%
    • Saturates

      6g 32%
    • Sugars

      1g 1%
    • Salt

      0.6g 10%

    of the reference intake
    Carbohydrate 1.3g Protein 29.9g Fibre 0.6g