Any old fool can throw a hunk of meat on a BBQ, but it takes a real man to finesse a fine a fine feathered friend into a culinary experience to be remembered.

Watermelon SaladWhole Roasted Piri Piri Chicken on the BBQ

Piri Piri sauce is a mainstay of Portuguese cuisine and is made using the innocuous-looking but incredibly powerful African Bird’s Eye chili. The little red pepper packs such a punch that it was once used as a weapon by long begotten warriors and assassins, who would grind it up and blow it in their enemies eyes as an analogue version of today’s pepper spray. Now, we just rub it on a chicken’s butt.

This dish is designed to give you optimal flavour while also looking mean and manly. It will also help make you appear sophisticated behind the grill, and since it needs to roast for about 25 or 30 minutes on its own, you’ll have plenty of time to make cocktails and chat-up your ladyfriend.

Serves: 2 hungry people

Prep Time: 20 mins (plus at least 2 hours for marinading)
Cook Time: 35 mins


  • Melon Ball1 whole roasting chicken, organic if you can swing it
  • 1 cup of piri piri sauce

For the Piri Piri Sauce:

  • 1/2 red onion, chopped into large chunks
  • 3 cloves of fresh garlic
  • 1/4 cup olive oil
  • A handful of fresh basil
  • 2 red chillies
  • 1 whole lemon
  • 1 tbsp Worcestershire sauce
  • 1 tbsp ground paprika (smoked if you’ve got it)
  • Sea Salt & Pepper


Piri Piri Sauce

  1. Put all the ingredients except the lemon into a food processer
  2. Cut the peel off the lemon, trying to avoid too much of the white pith, and add that to the food processer
  3. Squeeze the lemon juice in as well, then blend it all together until the sauce is smooth

Whole Roasted BBQ Chicken 

*Note: You’ll need to butterfly the chicken, a technique that requires some hands-on work. We’re making a video for this purpose, but in the meantime, we found this guy on YouTube. Can’t say if he’s getting laid or not, but he does do a decent job on his bird: Butterfly A Chicken (highly recommend you watch this)


  1. After your chicken has been nicely butterflied, pat it dry with some paper towel 
  2. Place it in a shallow tray and rub it all over with the Piri Piri sauce; really get in there, poking and pushing the sauce into every crevice
  3. Let marinade overnight, or at the very least for a couple hours


  1. Heat your BBQ to HIGH 
  2. Scrub the grill clean and when it’s hot, lay the chicken flat on bone-side down and sear for 3 or 4 minutes
  3. Flip the chicken over and do the same for 3 or 4 minutes (this is to sear in the flavour)
  4. Flip the chicken back over and move it to the edge of the grill
  5. Turn the burner under your chicken to LOW, then turn the burner next to it to MEDIUM-LOW
  6. If you’ve got three burners, to the burner farthest from the chicken to MEDIUM
  7. Close the lid a roast for 25 minutes
  8. Check with a meat thermometer by inserting it to the meatiest part of the chicken; it should read at least 160˚f
  9. Pull off the grill and transfer to a heat safe dish; let rest for 5 to 10 minutes, then chop it on a cutting board
  10. Pour a drink, sit down and eat

Mint JulepTips

*A nice Mint Julep and a Watermelon Salad both go well with this one…

*Although we are doing this as a Whole Roasted Piri Piri Chicken on the BBQ, you can also use your own special BBQ sauce if you’d prefer. The method for the chicken remains the same.

*Piri Piri is meant to look charred, so don’t worry if your chicken looks a little burnt.

*If you don’t have a meat thermometer, that’s okay. You can cut into the bird near the breast and down to the bone. If it comes up pink, keep cooking.

Watermelon Salad







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