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Portuguese: Chicken Piri-Piri

Source of Recipe

Angel
NOTES: Buy the chicken already cut into pieces or have your butcher cut it. It's important to bring the marinade to a simmer in step 3 to ensure that you have killed any bacteria from the raw chicken. Brush the piri-piri sauce over hot corn on the cob, drizzle it over the grilled chicken, and use it as a dunking sauce for the bread.

MAKES: 6 to 8 servings

2 chickens (each 3 1/2 to 4 lb.), each cut into 8 pieces (see notes)

Piri-piri marinade (recipe follows)

1/2 cup (1/4 lb.), butter

Lemon wedges

1. Rinse chicken and pat dry; trim off and discard excess fat. Put chicken in a large bowl. Stir piri-piri marinade, pour over chicken, and turn pieces to coat. Cover and chill at least 4 hours or up to 1 day, turning chicken occasionally.

2. With tongs, lift chicken from marinade, drain well, and lay on a barbecue grill over a solid bed of medium coals or medium heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds; keep a spray bottle of water handy to douse any flare-ups); close lid on gas grill. Cook, turning occasionally until skin is well browned and meat at bone is no longer pink (cut to test), 35 to 40 minutes total; brush occasionally with marinade until about 10 minutes before chicken is done. As pieces are done, transfer to a platter and cover loosely with foil to keep warm.

3. Pour remaining marinade into a to 1 1/2 to 2-quart pan over medium-low heat. Stirring occasionally bring mixture to a simmer; adjust heat to maintain simmer. Add butter and stir until melted and incorporated; turn heat to low and stir occasionally until ready to serve. Pour sauce into a small bowl or pitcher.

4. Garnish chicken with lemon wedges and serve with sauce.

Per serving: 719 cal., 70% (504 cal.) from fat; 48 g protein; 56 g fat (17 g sat.); 4.7 g carbo (0.4 g fiber); 560 mg sodium; 185 mg chol.

Piri-Piri Marinade

MAKES: About 2 cups

1 cup lemon juice

3/4 cup olive oil

1/4 cup minced garlic

2 tablespoons hot chili flakes

2 teaspoons dried oregano

1 teaspoon dried thyme

1 teaspoon ground cumin

1 teaspoon salt

In a 1-quart glass measure or a bowl, mix lemon juice, olive oil, garlic, chili flakes, oregano, thyme, cumin, and salt.

Per tablespoon: 50 cal., 92% (46 cal.) from fat; 0.2 g protein; 5.1 g fat (0.7 g sat.); 1.2 g carbo (0.1 g fiber); 75 mg sodium; 0 mg chol.

PREP TIME: About 15 minutes

NOTES: The marinade can be made 2 to 3 days before using; chill airtight.