Piri Piri Chicken

Kevin Dundon is back in the kitchen to spice things up with the ladies. He shows us how to make red hot chicken.


  • 1 whole chicken (about 1kg, cut up into pieces)
  • salt and freshly ground black pepper
  • chips and salad to serve
  • for the piri-piri sauce
  • 6-12 fresh red chillies (depending on how hot you want it)
  • 1 tablebspoon garlic (blanched and chopped)
  • 1 tsp salt flakes
  • 1 tsp oregano
  • 1/2 tablebspoon paprika
  • 100 ml olive oil
  • 50 ml apple cider


  1. Method for Piri Piri Marinade:
  2. Place the chillies on a roasting tray and roast them for 10 minutes.
  3. Cool and roughly chop the chillies.
  4. Place the chillies, garlic, salt, oregano, paprika, olive oil in a bowl.
  5. Add half the piri-piri sauce, spreading it evenly over the chicken and leave for a half a hour in the fridge.
  6. Preheat the oven to 200C/390F/Gas 6, and preheat a large griddle pan on the hob. Alternatively, light your barbecue.
  7. Season the marinated chicken, and cook it on the griddle pan for 2-3 minutes on each side, until golden brown.
  8. Transfer the griddled chicken to a roasting tray and roast in the oven for 30 minutes, until cooked through.
  9. Alternatively, place the chicken on a medium heat barbecue, covered, for 10-15 minutes on both sides or until cooked through, basting regularly with the remaining piri-piri sauce.
  10. To Serve:
  11. With chips and salad.


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