Exceptionnellement, l'infolettre SAQ Inspire ne sera pas envoyée cette semaine. Tous les points, rabais et l'échange des points en succursale demeurent en vigueur. Learn more.

Online shopping is back. Inventories in store will return soon. Learn more.

Please note that technical problems are currently causing issues with in-store inventory updates.

Grilled piri-piri chicken
Grilled piri-piri chicken

Grilled piri-piri chicken

Preparation 10 minutes
Cooking time 50 minutes to 1 hour
Servings 4


  • 8 small, fresh Thai red peppers, seeded and cut into 6 pieces
  • 8 garlic cloves, peeled and cut into 2 lengthwise
  • 20 ml (4 tsp) sea salt
  • 250 ml (1 cup) olive oil
  • 120 ml (1/2 cup) lemon juice, freshly squeezed
  • 30 ml (2 tbsp) sweet paprika
  • 20 ml (4 tsp) dried oregano
  • 5 ml (1 tsp) freshly ground black pepper
  • 2 whole chickens, about 1.5 kg (1 1/2 lb), flattened (cut along both sides of the backbone)


  1. Place the peppers, garlic and salt in a mortar.
  2. Crush into a smooth paste. Add some oil if needed.
  3. Place the pepper mixture in a bowl and add the remaining marinade ingredients. Stir well and set aside.
  4. Place the chickens in a large non-reactive dish and pour in the marinade.
  5. Cover and refrigerate. Marinate for 6 to 8 hours, turning several times.
  6. Preheat one side of the barbecue to high heat and the other side to low.
  7. Place a roasting pan under the grill on the low-heat side.
  8. Remove the chickens from the dish. Reserve the marinade to baste the chicken during grilling.
  9. Place the chickens, skin side up, on the low-heat side.
  10. Cover and cook for 30 minutes.
  11. To ensure even cooking, move the chickens around the low-heat side of the grill with a spatula, without flipping them.
  12. Brush liberally with the marinade.
  13. Close the barbecue lid and cook for another 20 minutes.
  14. Insert an instant-read thermometer into the thickest part of the thigh. The chickens will be done when the internal temperature reaches 74°C (165°F) or more.
  15. To crisp the skin, transfer the chickens to the high-heat side, skin side down.
  16. Cook for another 5 to 10 minutes.
  17. Remove the chickens, place them on a cutting board and sprinkle with salt.
  18. Brush with the marinade.
  19. Let the chickens rest for about 5 minutes. Cut into halves or quarters.
  20. Serve the chicken with a salad or french fries.
Availability in stores