Piri piri chicken al a plancha Recipe

Piri piri chicken is a fiery Portuguese dish using both birds eye chillies and dried chilli flakes.

  • Preparation
  • Cooking time
  • Rest time
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(10 votes) 4.5/5

Les ingrédients

Pour people
  • For the meat
  • Chicken breast(s) (150g) - skinless : 3 whole
  • Maldon salt : 3 pinch(es)
  • Olive oil : 30 ml
  • Smoked paprika : 3 g
  • Oregano : 3 sprig
  • Garlic clove(s) : 2 whole
  • Red chilli(s) : 1 whole
  • Dried red chilli(s) : 1 whole
  • For the garnish(es)
  • Basmati rice : 200 g
  • Water : 3000 ml
  • Fine salt : 6 pinch(es)
  • Red pepper(s) : 1 whole
  • Onion(s) : 1 whole
  • Garlic clove(s) : 1 whole
  • Tomato(es) : 4 whole
  • Olive oil : 30 ml
  • Lime(s) : 3 whole
  • Fresh coriander : 0.5 bunch



    Heat a griddle pan until hot.

    Cut the chicken breast into cubes.
    Peel and finely dice the garlic. Pick the leaves from the oregano and finely dice the red chilli. Mix this with the chicken, olive oil, chilli flakes, smoked paprika and oregano leaves. Thread onto skewers and leave to marinate.

    Season the meat with salt and then cook the skewers on the griddle. Turn frequently until cooked through. Baste with the marinade as you cook. This should take about 8-10 minutes.


    Wash the rice under cold running water and then place in a saucepan with the water and the salt. Bring to the boil, cover and then simmer for about 10 minutes until all of the water has been absorbed. Place in a tray and allow to cool.

    Peel and finely dice the onion and the garlic cloves. Finely dice the red pepper. Cut the tomatoes into small pieces. Pick and roughly chop the coriander. Cut the limes into wedges.

    Heat a frying pan until hot and add a splash of olive oil. Cook the peppers and onions until soft. Add the garlic, cook for another minute and then add the cooled rice. Cook for 5 minutes until the rice is piping hot.

    Stir in the chopped tomatoes and the coriander.

  • 3. TO SERVE

    Spoon the stir fried rice onto the plate and serve the skewers on top. Finish with a few sprigs of fresh coriander and a wedge of lime.

Chef's tip

«To maximise the flavour of this dish leave the chicken to marinade overnight.»

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