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I’ve come across this great little recipe for Piri Piri chicken. I adapted it a little, gave it a little tweak then put to the test. The results were incredible. So good in fact that I decided to share to share it with you?
Try it for yourselves. You can use with any type of red chili, although i wouldn’t suggest Scotch Bonnet or a member of the Bhut family!! Unless of course you are clearly insane….
Piri-piri chicken
Preparation time: 1-2 hours Cooking time: 30 mins to 1 hour Serves: 2-4
Ingredients
2-4 chicken quarters
salt and freshly ground black pepper
For the piri-piri sauce
6-12 fresh red chillies, depending on how hot you want it
1 tbsp garlic chopped
1 tsp salt
½ tsp oregano
½ tbsp paprika
100ml/3½fl oz olive oil
50ml/1¾fl oz red wine vinegar
To serve
Chips (I did mine in the oven with salt and olive oil) and Salad
Preparation method
To make the piri-piri sauce, preheat the oven to 180C/350F/Gas 4. Place the chillies on a roasting tray and roast them for 10 minutes.
Cool and roughly chop the chillies. Place the chillies, garlic, salt, oregano, paprika, olive oil and vinegar in a saucepan, and simmer for 2-3 minutes.
Allow the mixture to cool, then blend it to a purée in a jug blender or food processor. Store in a lidded container at room temperature; it will keep for about a month. Shake before using.
Place the chicken in a sealable plastic bag or a bowl covered with clingfilm. Add half the piri-piri sauce, spreading it evenly over the chicken, for extra flavour lift the skin making a pocket and spoon some of the sauce in. Marinate in the refrigerator for at least one hour.
Preheat the oven to 200C/390F/Gas 6, and preheat a large griddle pan on the hob. Alternatively, light your barbecue.
Season the marinated chicken, and cook it on the griddle pan for 2-3 minutes on each side, until golden brown.
Transfer the griddled chicken to a roasting tray and roast in the oven for 30 minutes, until cooked through. Alternatively, place the chicken on a medium heat barbecue, covered, for 10-15 minutes on both sides or until cooked through, basting regularly with the remaining piri-piri sauce.
Serve with chips and salad.
