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Chicken Piri-Piri




Source of Recipe


Sunset, AUGUST 2002






Recipe Introduction


This Sunset favorite is based on a spicy grilled Portuguese dish; piri-piri is a small hot chile. Traditionally, piri-piri preparations include a splash of lemon and a hint of garlic; we're more generous with both in our version.





List of Ingredients



• 2 chickens (each 3 1/2 to 4 lb.), each cut into 8 pieces
  
• Piri-piri marinade*
  
• 1/2 cup (1/4 lb.) butter
  
• Lemon wedges
  






Instructions



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 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.
   






Final Comments


Yield: Makes 6 to 8 servings

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.

Piri-Piri Marinade

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.

Yield: Makes about 2 cups