Piri Piri Chicken with Yellow Rice & grilled corn
by Instagram
Why some badges are missing
- Not vegan: bone-in, skin-on chicken leg quarters → try chickpeas (or firm tofu)
- Not vegetarian: bone-in, skin-on chicken leg quarters → try chickpeas (or Quorn pieces)
- Not dairy-free: butter → try dairy-free butter
- Not low-FODMAP: garlic cloves → try garlic-infused oil
- Not low-histamine: lemon
- Not low-GI / diabetic-friendly: honey
- Not kidney-friendly: bone-in, skin-on chicken leg quarters
Based on listed ingredients — always check labels for allergies.
↳ Imported from Instagram
About this recipe
Spicy Portuguese-style chicken marinated in blended bird's eye chillies, garlic, paprika and herbs, grilled until crisp-skinned and served with turmeric-scented yellow rice and charred corn for lunch or dinner.
Prep
30m
Cook
50m
Rest
10m
Serves
Rating
—
Total time · 1h 20m
Ingredients
Kitchen HelpShopping list
700 g bone-in, skin-on chicken leg quarters
5 pieces fresh bird’s eye chillies — or 8–10 Fresno for milder heat
6 pieces garlic cloves
1.5 tbsp smoked paprika
1 tbsp sweet paprika
1 tsp oregano
1 tsp thyme
0.5 tsp cumin
1.5 tsp salt
2 tbsp honey
1 pieces lemon — juice + zest
2 tbsp red wine vinegar
100 ml extra-virgin olive oil
1 pieces roasted bell pepper
300 g long-grain basmati rice
450 ml chicken stock
1 tbsp butter — plus a little olive oil
1 small onion — finely diced
2 pieces garlic cloves — minced
1 tsp turmeric
0.5 tsp smoked paprika
1 pieces bay leaf
0.5 tsp black pepper
4 pieces corn cobs — for serving
fresh parsley or coriander — for serving
lemon wedges — for serving
Instructions
Step by step
- 1
Make the sauce: Blend all piri-piri ingredients until smooth. Before adding the chicken, set aside a generous portion in a clean bowl/jar for serving.
- 2
Marinate: Coat the leg quarters well with the remaining sauce. Marinate for at least , ideally overnight.
- 3
Rice: Rinse rice well. Sauté onion in butter + olive oil for 4–. Add garlic, turmeric and paprika; cook 30 sec. Add rice and stir for 1–.
- 4
Add chicken stock, bay leaf, salt and pepper. Bring to a boil, cover and cook on the lowest heat for . Turn off heat and leave covered for . Remove bay leaf and fluff.
- 5
Chicken: Bake on a rack over a tray at 200°C / 400°F fan for about 40–, turning halfway if needed, until cooked through. Grill/broil for the last 3– for extra char.
- 6
Corn: Grill until tender and nicely charred, turning occasionally.
- 7
Rest the chicken for 5–. Serve with yellow rice and grilled corn. Drizzle with the reserved piri-piri sauce and finish with fresh herbs + lemon.
Per serving
serves 4AI estimate only — not medical advice. Figures are approximations based on standard ingredient data and may vary by brand, portion size and preparation. Always double-check if cooking for allergies, diabetes, or strict dietary needs.
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Audio reminiscence
A short voice memory — Mum reading the recipe out, a grandparent sharing the story behind it, a tip whispered while cooking. Up to ~60 seconds.
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Edit on 2026-08-24
Edited 8/24/2026, 3:54:18 PM
Edit on 2026-08-24
Edited 8/24/2026, 3:54:32 PM
