Name: Piri-Piri Chicken
Yield: 2–4 servings
Ingredients: 3 tablespoons butter; 3 tablespoons chopped fresh cilantro; 2 garlic cloves, minced; 2 tablespoons piri-piri sauce or other hot pepper sauce; 2 tablespoons fresh lemon juice; 1/4 cup chopped fresh cilantro; 1 2-inch piece fresh ginger, peeled, thinly sliced; 1 large shallot, peeled, quartered; 3 garlic cloves, peeled; 1/2 cup piri-piri sauce or other hot pepper sauce; 1/4 cup extra-virgin olive oil plus additional for brushing; 1/4 cup fresh lemon juice; 1 teaspoon coarse kosher salt; 1 teaspoon freshly ground black pepper; 1 3 1/2- to 4-pound chicken, backbone removed, opened flat; 1 11 3/4 x 8 1/2 x 1 1/4-inch disposable aluminum baking pan (to catch drips); Ingredient info: Bottled piri-piri sauce is available at specialty foods stores and online from africantradingco.com. Choose the heat level that suits you, keeping in mind that the mild version still has a nice kick to it

Photo by Hans Gissinger

Piri-piri chicken is a spicy dish with roots in both Africa and Portugal. The dish was created in Angola and Mozambique when Portuguese settlers arrived with chile peppers (known as piri-piri in Swahili). Timing note: The chicken needs to marinate for at least four hours before being grilled.

Recipe information

Yield
2–4 servings

Ingredients

Glaze:

3 tablespoons butter

3 tablespoons chopped fresh cilantro

2 garlic cloves, minced

2 tablespoons piri-piri sauce or other hot pepper sauce

2 tablespoons fresh lemon juice

Chicken:

1/4 cup chopped fresh cilantro

1 2-inch piece fresh ginger, peeled, thinly sliced

1 large shallot, peeled, quartered

3 garlic cloves, peeled

1/2 cup piri-piri sauce or other hot pepper sauce

1/4 cup extra-virgin olive oil plus additional for brushing

1/4 cup fresh lemon juice

1 teaspoon coarse kosher salt

1 teaspoon freshly ground black pepper

1 3 1/2- to 4-pound chicken, backbone removed, opened flat

1 11 3/4 x 8 1/2 x 1 1/4-inch disposable aluminum baking pan (to catch drips)

Ingredient info: Bottled piri-piri sauce is available at specialty foods stores and online from africantradingco.com. Choose the heat level that suits you, keeping in mind that the mild version still has a nice kick to it

Preparation

For glaze:
Step 1
Melt butter in small saucepan over medium-high heat. Add cilantro and garlic; cook until garlic begins to brown, about 2 minutes. Add piri-piri sauce and lemon juice. Reduce heat to medium-low; simmer 2 minutes. DO AHEAD: Glaze can be made up to 1 day ahead. Cover and chill. Rewarm before using.
For chicken:
Step 2
Finely chop cilantro, ginger, shallot, and garlic in processor. Add piri-piri sauce, 1/4 cup oil, lemon juice, coarse salt, and pepper; process marinade to blend.
Step 3
Place chicken, skin side up, on work surface. Using palm of hand, press on breastbone to flatten chicken. Tuck wing tips under. Pour half of marinade into 11x7x2-inch glass baking dish. Open chicken like book; place skin side down in single layer in dish. Pour remaining marinade over. Cover; chill at least 4 hours or overnight, turning chicken occasionally.
Step 4
Remove top rack from barbecue. Prepare barbecue (medium heat). If using 2-burner gas grill, light 1 burner. If using 3-burner gas grill, do not light center burner. If using charcoal grill, light briquettes in chimney and pour onto 1 side of lower grill rack. Place disposable aluminum pan on unlit part of grill. Place upper grill rack on barbecue; brush with oil.
Step 5
Remove chicken from marinade. Arrange skin side up on grill rack above drip pan. Cover barbecue; grill until skin is browned and instant-read thermometer inserted into thickest part of thigh registers 165°F, turning often, about 40 minutes. Transfer to platter. Pour warm glaze over.

TagsAfrican Cilantro Herbs & Spices Whole Chicken Chicken Poultry Ginger Main Dinner Nut Free Gluten Free Grilling Food Processor Kwanzaa Bon Appétit

Recipe notes

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Recipe information

Ingredients

Glaze:

Chicken:

Preparation

For glaze:

Step 1

For chicken:

Step 2

Step 3

Step 4

Step 5

Recipe notes

81 Healthy Summer Grilling Recipes

Piri Piri Sauce Is Everything You Wish Sriracha Would Be

The Best (and Fastest) Way to Fire Up Your Grill