Portuguese chickens with fig salad

It's quite easy to make Portuguese chicken at home. Flatten a whole chicken, marinate it and drizzle with spicy piri piri sauce. We serve ours with a fresh fig salad

  • 40 mins preparation (+ refrigeration)
  • Serves 4
  • Print


  • 170 grams bottled roasted red capsicum (bell peppers), drained
  • ½ cup loosely packed fresh coriander (cilantro) leaves
  • ¼ cup (90g) honey
  • ¼ cup (60ml) olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon finely grated lemon rind
  • 1 tablespoon lemon juice
  • 4 whole dried long red chillies
  • 4 x500g small chickens, butterflied
Fig salad
  • 2 tablespoons white balsamic vinegar
  • 2 tablespoons lemon-infused olive oil
  • 60 grams baby spinach leaves
  • 4 large figs (320g), quartered
  • ½ cup (40g) shaved parmesan cheese


  • 1
    Blend or process capsicum, coriander, honey, oil, vinegar, rind, juice and chilli until smooth. Combine capsicum mixture with chickens in large bowl. Cover; refrigerate 3 hours or overnight.
  • 2
    Season chickens; cook on heated oiled barbecue (or grill or grill pan) about 20 minutes or until cooked through. Remove from barbecue; cover chickens, stand 10 minutes.
  • 3
    Make fig salad.
  • 4
    Cut chickens into serving-sized pieces; serve with salad.
Fig salad
  • 5
    Place vinegar and oil in screw-top jar; shake well, season. Place remaining ingredients in large bowl with dressing; toss gently to combine.


Butterflied small chickens are available from specialist chicken and butcher shops.

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