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Piri piri charcoal chicken

Preparation time
Cooking time


  • 4 chicken pieces, skin on wing bone attached
  • 1/3 cup lemon juice
  • ¼ cup extra virgin olive oil
  • 6 garlic cloves, crushed
  • 4 birdseye chillies, seeded and finely chopped
  • 2 long red chillies, seeded and finely chopped
  • ¼ cup coarsely chopped oregano
  • 2 tbsp paprika
  • 2 tsp sea salt
  • 1 tsp freshly ground black pepper

Piri piri sauce

  • 8 birdseye chillies, seeded and chopped
  • 4 cloves garlic, chopped
  • 1/3 cup lemon juice
  • 1/3 cup extra virgin olive oil
  • 2 tbsp roughly chopped oregano
  • 1 tbsp paprika
  • 2 tsp white sugar
  • Salt and pepper to taste


  1. Rinse chicken pieces with cold running water. Use paper towel to pat dry. Place in a layer in a glass or ceramic dish.
  2. Combine lemon juice, oil, garlic, chillies, oregano, paprika, salt and pepper in a small bowl. Pour over chicken, press and turn to coat in the mixture. Cover with plastic wrap and refrigerate for 3 hours.
  3. Make the piri piri sauce by combining all ingredients in a blender and process, scraping down the sides occasionally until pureed. Transfer to a screw top jar and refrigerate until required.
  4. Prepare a barbecue flat plate on medium heat. Add chicken and cook, brushing occasionally with excess marinade, for 10–15 minutes each side or until juices run clear when pierced in the thickest part. Transfer to a plate, cover with foil.
  5. Rest for 5 minutes then serve with piri piri sauce.
Two Blues Sauvignon Blanc 2014
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