I have been working on a Piri Piri spice and I thought I had it. I bought a chicken and this is the test run.
I purchased a 1.3 kg (3 pound) chicken and spatchcocked it. Spatchcocking is cutting the back bone and breast bone out so a chicken will lie flat. I have done a video of this cook which shows it in more detail and is at the end of this post.
I mixed together the spices:
- 2 ml (1/2 tsp) paprika
- 1 ml (1/4 tsp) oregano
- 1 ml (1/4 tsp) cardamom
- 1 ml (1/4 tsp) ginger
- 1 ml (1/4 tsp) garlic powder
- 1 ml (1/4 tsp) onion powder
- 1 ml (1/4 tsp) salt
- 1 ml (1/4 tsp) cayenne
I worked my finger under the skin on the breast and thighs and put some of the rub under the skin, working it down with my finger. I rubbed the remaining seasoning over the outside of the bird.
I put the chicken in my Louisiana Grills Pellet Smoker which I had preheated to 350 F. You could also cook it on a rack over a tray in a 350 F oven or over indirect heat in a barbecue.
You’ll note it is still winter here in the mountains.
I cooked it to an internal temperature of 165 F in the thickest part of the breast.
I brought it in and let it rest for 10 minutes and then cut it into serving size pieces.
I have done a video of this cook.
The Verdict
This method gives a great moist chicken with crispy skin. The seasoning gives a touch of heat without burning and a nice complex taste. I love it!
The Old Fat Guy
Yield: 4 servings
Ingredients
- 1.4 kg (3 pound) chicken
- 2 ml (1/2 tsp) paprika
- 1 ml (1/4 tsp) oregano
- 1 ml (1/4 tsp) cardamom
- 1 ml (1/4 tsp) ginger
- 1 ml (1/4 tsp) garlic powder
- 1 ml (1/4 tsp) onion powder
- 1 ml (1/4 tsp) salt
- 1 ml (1/4 tsp) cayenne
Instructions
- Spatchcock the chicken by cutting out the back bone and removing the breast bone.
- Mix the rest of the ingredients together.
- Work your fingers under the skin on each side of the breast and both thighs. Rubs 1/2 ml or 1/8 tsp of the spices under each breast half and thigh skin.
- Rub the rest of the spices over the bird.
- Put the chicken in a 350 F smoker or oven.
- Cook to an internal temperature of 165 F in the thickest part of the breast, about 1 hour and 20 minutes.
- Let the chicken rest for 10 minutes then cut into pieces for serving.

2 Responses
Mmmmm! That looks and sounds delicious!
Thank you so much!