The Best Spicy Grilled Chicken (Piri Piri Chicken, Oven & Grill Versions)

Steps

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1. 1
   Place the whole chicken breast-side down and use kitchen shears to cut along both sides of the spine to remove it. Flip breast-side up and press firmly to crack the breastbone so the bird lies flat.
   ▶ ≈0:34
2. 2
   Mix the salt and sugar and rub all over both sides of the chicken. Let sit uncovered at room temperature for about 25 minutes.
   ▶ ≈1:14
3. 3
   In a food processor, combine the onion, bell pepper, garlic, chiles, smoked paprika, salt, sugar, olive oil, lemon zest, lemon juice, and vinegar. Blend until broken down and saucy but still a bit chunky and rustic.
   ▶ ≈1:45
4. 4
   After the 25-minute dry brine, brush about half of the marinade all over both sides of the chicken, reserving the rest in the fridge. Refrigerate the chicken uncovered for at least 4 hours, preferably overnight, to dry the skin and let the acid tenderize the meat.
   ▶ ≈3:13
5. 5
   The next day, preheat the oven to 285°F (140°C). Place the chicken on a rack-lined tray and roast slowly for about 1 hour 15 minutes, until the breast reaches 135–140°F internally.
   ▶ ≈3:57
6. 6
   Increase the oven to 475°F (245°C). Brush the bird liberally with reserved marinade (about ¼ cup) and roast 15 minutes. Brush lightly again and roast another 10–15 minutes until deeply browned, rotating the bird in the last few minutes for even color.
   ▶ ≈4:25
7. 7
   While the chicken finishes roasting, pour the remaining marinade (about 1½ cups) into a saucepan, bring to a boil, then simmer for about 10 minutes, stirring often, until it reduces to a thick, jammy sauce and is safely cooked through.
   ▶ ≈5:12
8. 8
   Once the chicken reaches 165°F in the breast and 175°F in the thigh, remove from the oven, brush once more with the cooked sauce, and let rest 10–15 minutes before carving and serving.
   ▶ ≈7:13
9. 9
   For the leg quarters, slice along the bone on the drumstick and thigh, carefully cutting the meat away to remove both bones while keeping the skin intact. If preferred, simply cut the leg quarters in half at the joint and grill bone-in instead.
   ▶ ≈8:38
10. 10
    Season both sides of the deboned leg quarters with the salt-sugar mix and let sit for about 25 minutes.
    ▶ ≈9:38
11. 11
    Spoon about 3–4 tablespoons of the piri piri marinade over each piece, coating thoroughly with the solids, and refrigerate uncovered overnight.
    ▶ ≈9:58
12. 12
    The next day, preheat the grill to about 375–400°F and oil the grates generously to prevent the sugary marinade from sticking and burning.
    ▶ ≈10:18
13. 13
    Place the chicken skin-side up on the grill, dab with more marinade, close the lid, and grill for 3–5 minutes to avoid early flare-ups on the skin.
    ▶ ≈10:43
14. 14
    Carefully flip the chicken skin-side down and grill another 3–4 minutes, saucing the exposed side again. If flare-ups occur from dripping fat, move the chicken to a cooler part of the grill.
    ▶ ≈10:56
15. 15
    Repeat flipping and saucing every 3–5 minutes, grilling for a total of 25–30 minutes until the skin is well rendered and the internal temperature reaches about 180°F.
    ▶ ≈11:23
16. 16
    Remove the chicken from the grill and brush with the reduced, cooked piri piri sauce while it rests, then serve.
    ▶ ≈12:07