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Piri Piri Chicken

Back again for part 2 of this week's J Waldron Butchers collaboration. This time, we’re making butterflied Piri Piri Chicken. Aside from topping my chicken with sauce once at Nando’s in England, I’ve never had Piri Piri chicken before and I wasn’t sure what to expect. This was easily one of the most flavourful chickens I have ever had. Something I know to be true of piri piri chicken (and of butterflied BBQ chicken for that matter) is they always have a beautiful char on the outside. I’ll admit, when I took this off the grill, I was a little bit worried I had over-charred it, but what actually occurred was the most wonderful caramelization of a sauce I could have dreamed of. Not only that, but it was so incredibly moist, and here I was worried I had potentially burnt it. This chicken is 100% one you’re going to want to add to your summer BBQ rotation- SHE GOUDEEEEEE. There’s no recipe for the chicken here as it came pre-sauced, but I will take you through the cooking directions and show you some delicious sides that go with it as well.


Preheat your BBQ for 10-15 minutes at about 450℉-500℉. Place your chicken, skin side down over the flames and allow it to cook for about 10-15 minutes. This should give your chicken a nice char.

Turn your chicken over and turn the 2 burners that are directly under the chicken off and continue cooking over indirect heat for 30-40 minutes, or until your chicken reaches an internal temperature of 165℉.

If the skin side of your chicken doesn’t have your desired char, flip it back over, turn the burners on and continue searing until your desired char is reached. Having said that- this shouldn’t be an issue.




½ head cabbage (I used purple cabbage)

1 Carrot

1 bunch Green Onions

½ cup Parsley

2 tbsp. Red Wine Vinegar

½ Lemon’s Juice

⅓ cup Mayo

⅓ cup Sour Cream



Very thinly slice your cabbage and green onions. Grate your carrot and finely chop your parsley. Combine with the rest of your ingredients, salt well and that’s it! Coleslaw!


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