Peri Peri Pepper Chicken
Peri Peri Chicken (also spelled Piri Piri) is a fiery and flavorful dish with roots in both Portuguese and African cuisine—especially popular in Mozambique, Angola, and South Africa. It’s all about that spicy, citrusy, garlicky marinade made with peri peri peppers (also called African bird’s eye chili).
- Serves
- 4
Directions
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Make marinade: Combine garlic, Fresno chilis, habanero pepper, bell pepper, smoked paprika, cumin, thyme, salt, black pepper, cayenne pepper, sugar, and onion powder in a blender. Pour in olive oil, sherry vinegar, and lemon juice; blend on high until marinade is completely smooth.
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Marinate Chicken: Pour 3/4 of the marinade into resealable plastic bag set in a bowl. Reserve the rest for serving on the side.
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Make 3 or 4 shallow cuts into the skin side of the chicken quarters. This will allow the sauce to penetrate the skin during marination.
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Season chicken on both sides with kosher salt, and transfer into the bag. Seal the top, toss, and massage the chicken until all pieces are completely and evenly coated with the marinade. Allow to marinate in the refrigerator for at least 1 hour, up to 24 hours.
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Grill: Preheat a grill to medium heat and lightly oil the grate.
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Use tongs to remove chicken from marinade. Place skin side down onto the hot grill. Cook covered for about 5 minutes, then turn them over and grill another 10 to 12 minutes. Keep turning the chicken pieces, basting with reserved marinade as desired, until they are cooked through and reach an internal temperature of165°F.
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Serve: Immediately with reserved sauce, cilantro, and lemon.
From Shawnie's class “Savoring Portugal”
