Portuguese Frango Piri-piri

Portuguese Frango

There are numerous restaurants in Portugal serving  Frango (chicken). The chickens are always smaller than we are used to in the UK, and hence more tender. They are split open and barbecued, either with a hot piri-piri glaze, or just heavily salted with plenty of herbs.

They are usually brought out on a large plate, piled on top of each other. Served with matchstick french fries and a green salad with huge beef tomatoes, they are absolutely delicious. 


Preparation Time:  5 Minutes
Cooking Time:  1 hour

2 very small chickens, no more than 2 lb each For the piri-piri sauce:
Coarsely ground salt 1 tblsp oil
Olive oil 2 cloves garlic, crushed
1 teasp fresh herbs e.g.marjoram 1 tblsp tomato puree

 Crushed red peppers or hot pepper sauce, to taste

Preheat the oven to 185 degrees C.

Split each chicken down the length of the breastbone with a sharp knife and open out flat.

Brush both sides with the piri-piri sauce, crumble over the fresh herbs, and grind in lots and lots of sea salt.

Bake in the oven for about an hour, turning occasionally and brushing more sauce on as required. Cover the chickens with tinfoil if they are starting to brown too quickly.

Remove from the oven and let rest for 10 minutes before serving.