Chicken with Piri Piri Sauce


  • 1 ea. Chicken, whole, about 3-1⁄2 pounds
  • 4 sprigs Thyme
  • 3 cloves Garlic
  • 3 sprigs Rosemary
  • 1/2 Lemon
  • 2 T Extra virgin olive oil
  • 2 tsp. Kosher salt
  • 2 tsp. Black pepper, freshly ground
  • Twine for tying
  • Piri piri sauce, recipe follows


Stuff chicken with thyme, garlic and rosemary and lemon. Fold the wing tips underneath the drumettes to form a triangle. Tie the bottom part of the chicken legs together with the string.

Place chicken onto a greased sheet pan or cast- iron skillet, rub with olive oil and season well with salt and pepper all over. Roast chicken in a preheated 425°F oven for 15 minutes, lower to 350°F and roast for 30 minutes longer.

Serve with piri piri sauce in a small bowl next to the chicken on a platter.

Makes 4 servings.

To make piri piri sauce: combine 1 cup piquillo peppers, 3 cloves garlic, 2 tablespoons Aleppo pepper, 2 tablespoons sugar, 11⁄2 tablespoons kosher salt, 1 tablespoon cumin seed, 1 tablespoon coriander and 1 tablespoon smoked sweet paprika in a food processor. Pulse until finely chopped and drizzle in 1⁄3 cup lemon juice and 1⁄4 cup red wine vinegar while the machine is running. 

Chef Nettie Colon, The Lynhall, Minneapolis, MN, from Food Fanatics Magazine®