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Charred & Juicy Grilled Spatchcock Piri Piri Chicken with Smoky Heat and Crispy Skin
Now listen close, flavor fam—your guy is servin’ up piri piri chicken that hits like Bobby Womack’s “If You Don’t Want My Love, Then Give It Back.”
You tired of bland, dry roasted chicken? This one’s juicy in all the right places, crisp where it counts, and done in under an hour.
This dish brings the drama and the depth, just like Bobby’s voice—raw, smoky, and unforgettable.
We start with a whole chicken, spatchcocked so it lays flat like a heartbreak ballad—cooks faster, crisps better, and soaks in that marinade like it's been waiting all its life to feel loved.
That piri piri sauce? A fiery blend of smoked paprika, heavy garlic, lemon, chili, olive oil, honey, and red wine vinegar—hot, tangy, and soulful, just like the song.
Beats and Eats (music to pair with piri piri chicken)
Womack’s slow-burning groove pairs perfectly because this chicken—like real love—takes its time, but rewards every bite. There’s a tension in both—the kind that builds slow, then hits hard. The chicken’s charred, crispy skin and juicy meat mirror the grit and tenderness in Bobby’s voice.
It’s the kind of song you play when the grill’s hot, the marinade’s soaked deep, and you're in the mood for something that speaks to the soul and burns just right. Both leave a lasting impression—complex, satisfying, and a little bit fiery.
Can’t find bird’s eye chili peppers? Swap in Fresno or cayenne pepper — just don’t skip the citrus, baby. The smoked paprika gives it that backbeat, the lemon juice keeps it high, and the chili brings the fire. You can also make this dish using individul chicken pieces - chicken legs, chicken breast, chicken thighs, or even chicken leg quarters.
This bird is hot, so you'll need some cooling food like a crisp smashed cucumber salad, collard greens slaw, or blackeyed pea salad.
Keep up with my food exploits on Instagram and YouTube. If you like any of the music you find on the site, visit me at Spotify to find curated playlists.
Ingredients
For the Marinade
- 2 cup buttermilk juiced
- ¼ cup fresh herbs Cilantro and Parsley
- 1 tablespoon Black Pepper
- 1 tablespoon Kosher Salt
For the Chicken
- 1 small Chicken (whole) cut spatchcock style
- ½ tablespoon Salt
- ½ tablespoon Black Pepper
- 1 tablespoon Paprika
- 1 tablespoon olive oil
For the Sauce
- 4-6 Red Fresno or bird’s eye roughly chopped, seeds removed if you prefer mild
- 1 Red Bell Pepper
- ½ medium Onion roughly chopped
- 1 tablespoon Paprika
- 1 medium Lemon juiced
- ¼ cup Olive Oil
- ½ tablespoon kosher Salt
- ½ tablespoon Black Pepper
- 6 Garlic Cloves
- 2 tablespoon Honey
Instructions
Marinade the Chicken
- Mix marinade ingredients well. Set aside.
- Prick the chicken all over with a fork. Place chicken in ziplock bag and add the marinade. Refrigerate over night.
Make the sauce
- Char red bell pepper over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel, seed, and coarsely chop bell peppers
- Place all ingredients into a blender jar.
- Blend for 30-60 seconds on high speed, until completely smooth. Adjust for flavor as needed including add more sweetness to balance the heat.
Cook the chicken
- Remove chicken from the marinade and wash away marinade. Allow chicken to reach room temperature. Add olive oil and spices rubbing the chicken all over.
- Prepare grill for direct grilling.
- Grill the chickens skin side down for 20-25 minutes. Flip, then brush on the Piri Piri sauce all over the chicken. Grill the chicken for another 10-15 minutes. To serve mix a ½ tablespoon of the sauce mixed with 2 tablespoon of olive and use as a dip for the chicken.
Video
Notes
- Use a small bird. The smaller the better. I used a Cornish hen. I find it easier to cook the entire bird evenly. Plus there is just more flavor
- Spatchcock (butterfly) the chicken
- Season the chicken below the skin with dry rub for next-level flavor.
- Cook the chicken skin side down for part of the process topped with a brick or heavy cast-iron skillet. Besides getting excellent grill marks, this helps with that crispy skin.
- As usual, let the bird rest for at least 5 minutes after cooking before diving in.
- Adjust heat levels for the sauce per your preference. Fewer seeds, the milder the sauce.
- Most red chiles are good substitutes for the African Birds-eye chiles. I actually brought a bunch of dried ones back from my trip and re-hydrated them for my sauce.