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This easy Piri piri chicken recipe is a must-try for your next family barbecue. Loaded with bold smoky flavours, it's guaranteed to be a hit.

  • Serves4
  • Cook time10 minutes
  • Prep time10 minutes, (+ marinating & resting time)
Piri piri chicken


  • 4 Coles RSPCA Approved Chicken Breast Fillets
  • Mint sprigs, to serve
  • Greek yoghurt, to serve

Piri piri marinade

  • 4 long red chillies, seeded, chopped
  • 4 small red birdseye chillies, seeded, chopped
  • 2 tbs red wine vinegar
  • 4 garlic cloves, crushed
  • 2 tsp ground paprika
  • 2 tsp dried oregano
  • 1 tbs brown sugar
  • ½ cup (125ml) olive oil

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    To make the piri piri marinade, place the combined chilli, vinegar, garlic, paprika, oregano and sugar in a food processor and process until smooth. With the motor running, add the oil in a thin, steady stream until mixture is combined.
  2. Step 2

    Cut 3 x 1cm-deep slits into each chicken fillet. Place the chicken and half the piri piri sauce into a bowl and turn to coat. Cover with plastic wrap and place in the fridge for 1 hour to marinate.
  3. Step 3

    Preheat a barbecue or chargrill on high. Lightly brush chicken with oil and season with salt. Cook on barbecue, basting occasionally with reserved piri piri sauce, for 4 mins each side or until cooked through. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.
  4. Step 4

    Thickly slice the chicken and transfer to a serving platter. Drizzle with the remaining marinade and serve with the mint and yoghurt.