Al Brady
patreon
Piri-Piri Chicken, Chips & Red Cabbage Slaw
🕑 Added 2025-07-30 08:00:04 +0000 UTCFor the Piri-Piri Chicken:
1 whole chicken, spatchcocked or cut into pieces
1 batch fresh Piri-Piri sauce (see here)
Salt, to season
For the Slaw:
¼ red cabbage, finely shredded
1 carrot, grated or julienned
1 red pepper, thinly sliced
5-6 radishes, finely sliced
1 red onion, thinly sliced
Small handful of fresh parsley or coriander, chopped
3tbsp olive oil
3tbsp red wine vinegar
Salt and pepper, to taste
For the Chips:
Frozen shop-bought chips
Oil, for deep-frying
Salt, to season
Method:
Marinate the Chicken
Spatchcock the chicken by removing the spine, pressing the chicken flat and cutting between the two breast to split the bird into 2 halves. Place the chicken on a large tray and coat in the Piri-Piri marinade, rubbing it all over the bird. Cover and leave to marinate in the fridge overnight.
Cook the Chicken
Light a wood fire, BBQ or preheat a grill to medium-high. Cook the chicken skin-side down first, directly over the heat for 10-15 minutes until charred and rich golden brown. Flip and cook the other side, then move to indirect heat and cook through slowly until juicy and tender, around 30-40 minutes depending on the size and heat, turning as needed and adjust the coals as required. Once cooked, remove the chicken from the BBQ and leave to rest for 5-10 minutes before serving.
Make the Slaw
Combine the red cabbage, carrot, pepper, radish, onion and fresh herbs in a large bowl. Drizzle with olive oil and vinegar, season generously and toss to coat. Let it sit for 10-15 minutes to soften slightly.
Cook the Chips
Heat oil in a deep fryer or large pot to 180ºC. Fry the chips from frozen until golden and crisp. Drain on kitchen paper and season immediately with salt.
To Serve
Pile the chips onto each plate alongside a generous portion of slaw. Add a few pieces of grilled Piri-Piri chicken and finish with a generous drizzle of the cooked piri-piri sauce over the top.
Smoky, spicy, crunchy and fresh, this Piri-Piri chicken is definitely what I'll be cooking the majority of the summer. Just let me know what time you’re coming! Enjoy dudes! 🤘
