Piri-Piri Chicken
Recipe: #9031
April 16, 2013
Categories: Chicken, African, Portuguese, Fathers Day, July 4th, Labor Day Grilling (Outdoor), High Protein, Whole Chicken, Bone-in Pieces, Spicy, Chicken Dinner, more
"Recipe by Steven Raichlen, celebrity grill master. Piri Piri is a chicken dish that was created in Africa when Portuguese settlers brought piri piri peppers there. Piri piris are very spicy and similar to Thai bird chillies and piquin peppers from Mexico. If you use a different kind of hot sauce, use tabasco or the milder Louisiana style red pepper sauce doctored with cayenne. Habanero sauce would be a bit too hot. Refer to a Scoville chart of chillies if you need more precise information."
Original is 3 servings
Ingredients
- GLAZE
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- CHICKEN
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Nutritional
- Serving Size: 1 (315.1 g)
- Calories 578.2
- Total Fat - 48.5 g
- Saturated Fat - 7.7 g
- Cholesterol - 27.6 mg
- Sodium - 1967.7 mg
- Total Carbohydrate - 31.7 g
- Dietary Fiber - 2.3 g
- Sugars - 10.4 g
- Protein - 11.1 g
- Calcium - 58 mg
- Iron - 1.7 mg
- Vitamin C - 31.8 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Prepare Glaze: In small saucepan cook cilantro and garlic until garlic begins to brown, about 2 minutes.
Step 2
Add piri-piri sauce and lemon juice.
Step 3
Reduce heat to medium-low; simmer 2 minutes; keep warm or prepare ahead and rewarm later.
Step 4
Prepare Chicken: Pulse cilantro, ginger, shallot, and garlic in processor until finely chopped.
Step 5
Add piri-piri sauce, 1/4 cup oil, lemon juice, coarse salt, and pepper; pulse marinade to blend.
Step 6
Place chicken, skin side up, on work surface.
Step 7
Using palm of hand, press on breastbone to flatten chicken, tucking wing tips under.
Step 8
Pour half of marinade into an oblong glass baking dish.
Step 9
Fold chicken open and place skin side down in single layer in dish.
Step 10
Pour remaining marinade over. Cover; chill at least 4 hours or overnight, turning chicken occasionally.
Step 11
Prepare outdoor grill for indirect cooking. Place disposable aluminum pan on unlit part of grill.
Step 12
Drain marinade from chicken.
Step 13
Arrange chicken skin side up on grill over the drip pan.
Step 14
Grill, covered, turning occasionally, until chicken is done or an instant read thermometer reads 165F in the thickest part of the thigh about 40 minutes or more.
Step 15
Transfer to platter. Pour warm glaze over.
Tips
- A disposable aluminum baking sheet to use as a drip pan
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