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Grilled piri-piri chicken
Grilled piri-piri chicken

Grilled piri-piri chicken

Preparation 10 min
Cooking time 1 h
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.
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