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Smoked Piri Piri Chicken | American BBQ Classics

Mark O’Brien’s Piri Piri chicken brings together deep chilli heat, fragrant herbs and a gentle lick of applewood smoke. The chicken is seasoned overnight, roasted high above the charcoal until the skin is crisp, then wrapped in butcher’s paper and rested in a cool box. This final step gives the meat time to relax while keeping it wonderfully juicy. Serve it with warm cornbread, crunchy slaw and plenty of napkins.

Mark O'BrienChef
Roasting and hot smoking
Prep20 minutes
Cook45 minutes to 1 hour
Serves4
DifficultyEasy

Charlie Oven — https://charlieoven.com/en-gg/blogs/charcoal-recipes/smoked-piri-piri-chicken-american-bbq-classics

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Ingredients

For the Piri Piri rub

Method

Make the Piri Piri rub

  1. Combine the BBQ rub, chilli flakes, bird’s eye chillies, thyme and oregano. For a finer, more even rub, give everything a quick blitz in a spice grinder or food processor.
  2. You will only need enough to coat the chicken liberally. The rest will keep for a long time in a sealed container somewhere cool and dry.

Prepare the chicken

  1. Set the chicken breast-side down on a sturdy chopping board.
  2. Using poultry shears or a heavy, sharp knife, cut down both sides of the backbone and remove it.
  3. Cut through the breastbone to divide the chicken into two halves.
  4. Sprinkle the Piri Piri rub liberally over both sides, working it into every corner.
  5. Cover and refrigerate overnight.
  6. Take the chicken out of the fridge about 30 minutes before cooking.

Set up your Charlie Oven

  1. Light the Charlie Oven and bring it to 200°C/392°F. Place a cooking rack high in the oven so the chicken sits well above the charcoal.
  2. Just before the chicken goes in, scatter a handful of dry apple wood chips directly over the hot charcoal. There is no need to soak them.

Cook the chicken

  1. Set the chicken halves on the upper rack, skin-side up, then close the door.
  2. Roast for 45 minutes to 1 hour, depending on the size of the chicken. The skin should be deeply coloured and crisp, with the applewood adding a light smoky edge.
    45 min
  3. Check the thickest parts of the breast and thigh with a clean temperature probe, making sure it does not touch the bone. The chicken should reach 75°C/167°F for at least 30 seconds.
  4. Lift the chicken from the Charlie and wrap each half in food-grade butcher’s paper.
  5. Put the wrapped chicken into a clean, empty cool box with no ice. Close the lid and leave it to rest for 15 minutes.
    15 min
  6. Unwrap the chicken, spoon over any juices caught in the paper, then carve and serve.

Why rest chicken in butcher’s paper?

  1. The rest gives the meat time to relax and the juices time to settle. Butcher’s paper holds enough heat around the chicken without making it sweat or allowing it to dry out.
  2. The cool box simply creates a warm place for the chicken to rest. It should be clean, empty and contain no ice.

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The cook

Mark O'Brien

Chef

Mark O’Brien was a finalist on MasterChef: The Professionals 2026 and the first Irish chef to reach the final. After more than a decade in top London restaurants, he now runs Snake Oil Barbecue in Margate, bringing serious chef skills to his love of American BBQ and cooking over fire.

More recipes by Mark O'Brien

Frequently asked questions

  • Can I leave the Piri Piri rub on the chicken overnight?

    Yes. Seasoning the chicken the day before gives the herbs, chilli and spices more time to flavour the meat. Keep it covered and refrigerated.

  • Where should I place the chicken in the Charlie Oven?

    Place it on a rack high above the charcoal. This allows the chicken to roast without the outside cooking too quickly.

  • Should I soak the apple wood chips?

    No. Add a handful of dry apple wood chips directly to the hot charcoal just before the chicken goes into the oven.

  • How do I know when the chicken is cooked?

    Check the thickest parts of the breast and thigh with a clean temperature probe, avoiding the bone. The chicken should reach 75°C/167°F for at least 30 seconds.

  • Why rest chicken in butcher’s paper?

    Butcher’s paper retains heat while allowing some steam to escape. This helps prevent the chicken from sweating or drying out during its 15-minute rest.