Piri piri chicken

Spice things up!

  • 6 hrs 30 mins cooking
  • Serves 4
  • Print
Spice up your chicken dinner with this simple five-ingredient meal. Grab a few things from the shop, pop in the slow cooker and let dinner cook away while you're busy with your day.
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  • 1.8 kilograms whole chicken
  • 2 medium lemons (280g)
  • 6 sprigs fresh thyme
  • ⅔ cup (160ml) medium piri piri marinade
  • cup (150g) whole-egg mayonnaise
  • 1 tablespoon olive oil
  • sea salt flakes
  • freshly ground black pepper


  • 1
    Pat chicken dry inside and out with paper towel. Cut 1 lemon into wedges. Place lemon wedges and 4 thyme sprigs inside cavity of chicken; secure cavity with a fine skewer.
  • 2
    Make a pocket under skin of breasts, drumsticks and thighs with your fingers. Using disposable gloves, rub ¼ cup of the marinade under skin. Tuck wing tips under; tie legs together with kitchen string. Rub another ⅓ cup marinade over chicken.
  • 3
    Heat oil in a 5-litre (20-cup) slow cooker on 'sear' (HIGH) setting. Cook chicken, turning, until browned all over.
  • 4
    Adjust setting to LOW; cook chicken, covered, for 6 hours.
  • 5
    Cut chicken into pieces. Cut remaining lemon into wedges. Swirl remaining piri piri marinade through mayonnaise.
  • 6
    Serve chicken topped with remaining thyme sprigs, with mayonnaise mixture and lemon wedges to the side; season.

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