Piri Piri Chicken
Ingredients
Directions
Ingredients
10
garlic cloves
5 tbsp
dried chiles de Arbol or 2 Tbsp red pepper flakes
2
lemons
1 tbsp
red wine vinegar
1 tsp
sweet paprika
2 tsp
oregano
0
salt
2 tbsp
olive oil
1 lb
3-lb chicken
0
cilantro, to garnish
0
lime or lemon, to garnish
Piri Piri Chicken
Piri piri (sometimes called peri peri) is best served with rice or another starchy element to help subdue the spice. A wedge of lime or lemon on the side can’t hurt, either.
4 servings
- In a food processor, combine garlic, chiles, juice of 2 lemons, vinegar, spices, and a pinch of salt, and blend until the ingredients form a paste. Drizzle in olive oil as the motor is running. Set aside 1/4 cup of the sauce (to baste the chicken later).
- Remove spine and breastbone from chicken so it will lay flat. Coat chicken in piri piri sauce, cover, and refrigerate for 4 hours, up to 24 hours. When ready to cook, heat grill to medium or broiler to high. If using the broiler, set the broiler rack 6 to 8 inches from the flame.
- Remove the chicken from the marinade and reserve the marinade left behind. Place the chicken skin side down on the grill, or skin side up under the broiler. Close the lid of the grill or leave broiler drawer slightly ajar and cook for about 10 minutes. When the skin has browned, flip the chicken, brush with marinade, and cook for another 20 to 30 minutes, or until the juices run clear.
- Carve, garnish with cilantro and a wedge of lemon or lime, if desired, and serve.
- The piri piri sauce will keep for up to one week in a refrigerated, airtight container.
Recipe by Eve Turow
Eve Turow Paul
Eve Turow Paul is a New York–based writer. She has contributed to The Atlantic, the Chicago Tribune, The Huffington Post, The Village Voice, Plate, and more. For more information, visit eveturowpaul.com.