Authentic Portuguese Piri Piri Chicken for the Arteflame Grill

Introduction

There are few dishes that capture the vibrant spirit of outdoor cooking quite like Portuguese Piri Piri chicken. Known for its fiery heat, citrusy undertones, and aromatic garlic punch, this iconic dish is transformed when cooked on an Arteflame grill. The unique design of the Arteflame allows you to achieve that coveted wood-fired char on the skin while keeping the meat incredibly succulent and tender. Unlike standard gas grilling, the Arteflame’s solid steel cooktop provides different heat zones, allowing you to sear the chicken to perfection without the risk of flare-ups burning your delicate marinade.

In this guide, we are going back to the roots of the recipe, focusing on fresh ingredients and the alchemy of fire. Whether you are hosting a summer backyard party or simply craving a spicy weeknight dinner, this Piri Piri chicken recipe brings the authentic taste of Portugal straight to your griddle. Prepare for a sensory experience where the smoke of the wood fire marries perfectly with the heat of the chilies.

Ingredients

The Meat

• 1 Whole Chicken (approx. 3-4 lbs), spatchcocked (backbone removed and flattened)

The Piri Piri Marinade

• 6-10 African Bird's Eye Chilies (adjust for heat tolerance; use Thai chilies or Red Jalapeños for milder heat)
• 4 Cloves of garlic, peeled
• 1 tsp Smoked paprika
• 1/2 cup High-quality olive oil
• 1/4 cup Fresh lemon juice
• 2 tbsp Red wine vinegar
• 1 tbsp Dried oregano
• 1 tsp Sea salt
• 1 tsp Freshly cracked black pepper
• 1 Bay leaf (optional)

Instructions

Step 1: Prepare the Marinade

1. In a food processor or blender, combine the chilies (remove stems), garlic, smoked paprika, olive oil, lemon juice, red wine vinegar, oregano, salt, and pepper.
2. Pulse until you have a smooth, vibrant sauce. If you prefer a more rustic texture, you can use a mortar and pestle to grind the dry ingredients and garlic into a paste before whisking in the liquids.
3. Reserve about 1/3 cup of the sauce to use for basting later during the cook.

Step 2: Prep and Marinate the Chicken

1. Place your spatchcocked chicken in a large glass dish or a heavy-duty resealable bag.
2. Pour the larger portion of the marinade over the chicken. Massage the marinade thoroughly into the meat, ensuring you get under the skin of the breast and thighs for maximum flavor penetration.
3. Cover and refrigerate for at least 4 hours, though overnight (up to 24 hours) is ideal for the deepest flavor profile.

Step 3: Fire Up the Arteflame

1. Start a wood fire in the center of your Arteflame grill. Allow it to burn down until the center grill grate is extremely hot (over 600°F) and the outer flat top griddle is hot but manageable.
2. Lightly oil the flat steel cooktop with vegetable oil or olive oil to season it just before cooking.

Step 4: Grill the Chicken

1. Remove the chicken from the fridge 20 minutes before cooking to take the chill off.
2. Place the chicken skin-side down on the medium-heat zone of the flat cooktop (not directly over the center hole yet).
3. Sear the skin for about 5-7 minutes until it releases easily from the metal and is golden brown and crispy.
4. Flip the chicken over. Move it slightly closer to the fire if you want faster cooking, or further out to roast slowly.
5. Brush the reserved marinade over the crispy skin.
6. Cook for another 25-35 minutes, depending on the heat, until the internal temperature reaches 165°F in the thickest part of the breast. You can finish the chicken on the center grill grate for the last 2 minutes if you want extra wood-fire char.

Step 5: Rest and Serve

1. Remove the chicken from the grill and let it rest on a cutting board for at least 10 minutes. This allows the juices to redistribute throughout the meat.
2. Carve into quarters and serve immediately with any remaining fresh marinade on the side.

Tips

Mastering Piri Piri chicken on the Arteflame is all about heat management. Because the marinade contains garlic and paprika, it can burn if exposed to extremely high heat for too long. Start your cook on the middle ring of the flat top plancha, where the heat is consistent but not scorching. This renders the fat in the skin slowly, making it glass-shattering crispy rather than burnt. Always wear gloves when handling Bird's Eye chilies; the oils are potent and can linger on your skin.

Another pro-tip is to slash the legs and thighs of the chicken with a sharp knife before marinating. This technique, often used in authentic Portuguese churrasqueiras, allows the spicy marinade to penetrate the thicker dark meat and speeds up the cooking process on the grill. Finally, do not skip the resting period. Cutting into the chicken too early will cause all those spicy, savory juices to run out onto the board instead of staying in the meat.

Variations

Piri Piri chicken is a versatile canvas that welcomes experimentation. While the traditional red chili version is a classic, you can easily adapt the flavor profile to suit different palates or dietary needs. If you are cooking for a crowd with low heat tolerance, substituting the Bird's Eye chilies with roasted red bell peppers and a single cayenne pepper keeps the color vibrant but tames the fire significantly. Conversely, heat seekers can add habaneros or ghost peppers for an intense kick.

• Lemon & Herb Piri Piri: Omit the chilies entirely and double the lemon zest, garlic, and fresh parsley for a zesty, family-friendly version.
• Coconut Piri Piri: Stir 2 tablespoons of coconut milk into the basting sauce for a tropical, creamy twist that balances the heat.
• Smoky Whiskey Glaze: Add a shot of whiskey and a tablespoon of honey to the reserved basting sauce for a sweet and smoky finish.
• Piri Piri Wings: Use the exact same marinade on chicken wings; they cook faster and are perfect for game day appetizers on the Arteflame.
• Green Piri Piri: Swap red chilies for green Jalapeños and add large amounts of cilantro and basil for a herbaceous, verdant sauce.

Best pairings

To create a complete Portuguese feast, the sides are just as important as the main protein. The traditional accompaniment is crispy french fries or "chips," which can be cooked right on the Arteflame flat top if you slice potatoes thinly and use plenty of oil/duck fat. The starch helps cut through the richness of the spicy oil. Alternatively, a simple tomato and onion salad with a vinegar dressing provides a refreshing, acidic crunch that cleanses the palate between spicy bites.

• Grilled Corn on the Cob: Roast corn directly on the grill grate, slathered with a little Piri Piri mayo.
• Portuguese Rice: A yellow rice cooked with turmeric, peas, and carrots absorbs the sauce beautifully.
• Grilled Vegetables: Zucchini, bell peppers, and onions seared on the flat top serve as a healthy, colorful side.
• Vinho Verde: A chilled glass of Portuguese green wine (Vinho Verde) is the ultimate beverage pairing; its slight effervescence and acidity balance the chili heat perfectly.

Conclusion

Cooking Piri Piri chicken on an Arteflame grill is more than just following a recipe; it is a celebration of bold flavors and the primal joy of wood-fired cooking. The result is a dish that looks as spectacular as it tastes—vibrant red, beautifully charred, and glistening with aromatic oils. It is a meal that demands to be eaten with your hands, surrounded by friends and family enjoying the warmth of the fire.

By utilizing the distinct heat zones of your grill, you ensure that the chicken remains moist while the skin achieves that addictive crunch. We hope this guide inspires you to bring a taste of the Algarve to your backyard. Fire up the grill, pour the wine, and get ready for one of the most flavorful chicken dinners you will ever experience.