Ask anyone in Southampton where to get proper piri piri chicken and the answer comes back the same: Diego's. But what actually makes it real? It isn't a bottle of sauce shaken on at the end. It's a tradition, and it takes time.
It starts the day before
Real piri piri begins long before the fire is lit. Every bird we serve sits in our marinade for a full 24 hours. That's chilli, garlic, citrus and a few things we'll keep to ourselves, working their way deep into the meat. By the time it reaches the grill, the flavour isn't on the chicken, it's in it.
Charcoal, not convenience
The second secret is the fire. We cook over an open charcoal fire pit, in full view of the room. Charcoal is hotter, smokier and far less forgiving than an oven, but it's the only way to get that crisp, blistered skin and smoky depth. There are no shortcuts here, and that's the point.
Pick your heat
Piri piri should meet you where you are. Whether you like it gentle with lemon and herb or you want the full extra-hot experience, the marinade and the grill do the work either way.
Come taste the difference
You can read about it all day, but piri piri is something you have to taste. Book a table by the fire and find out why Southampton keeps coming back.