Spicy Piri Piri Chicken!! | Min Yx Games Spicy Piri Piri Chicken!! | Min Yx Games
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Spicy Piri Piri Chicken!!

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.
This spicy dish is a favorite in Europe and South Africa, the latter being where the chicken chain, Nando’s, has made this sauce quite famous. The flavors of chili peppers with the acidic tang of lemon and vinegar create a wonderful balance that’s bursting with flavor.

The recipe originated in Mozambique when Portuguese explorers brought the hot pepper, Capsicum frutescens, with them from the New World. Piri piri has since become a well-loved, global dish and you can easily make at it home for yourself.




4 large chicken breasts
juice of half a lemon (about 1 tablespoon)
4 garlic cloves, peeled and crushed
2 teaspoons salt


3 red Thai bird’s eye chili peppers or 4-5 serrano or jalapeño chili peppers, finely diced (or run through a food processor)
3 garlic cloves, peeled and finely chopped
juice of half a lemon (about 1 tablespoon)
1 1/2 teaspoons salt
2 teaspoons paprika
3 1/2 tablespoons olive oil
1 teaspoon brown sugar
2 tablespoons red wine vinegar



For glaze:

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:

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.
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.
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.
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.


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