PIRI PIRI CHICKEN
Chicken is marinated in a spicy piri piri pepper sauce, then grilled for this simple but flavorful African-inspired recipe. I like to serve this with a cool yogurt sauce and fonio pilaf.
Provided by Buckwheat Queen
Categories World Cuisine Recipes African
Time 5h5m
Yield 2
Number Of Ingredients 10
Steps:
- Use rubber gloves to mince the chiles and place into a mixing bowl. Add cilantro, garlic, vegetable oil, vinegar, lime juice, salt, and black pepper. Mix piri piri sauce well.
- Place chicken breasts and legs into a resealable plastic bag. Pour in piri piri sauce, seal the bag, and shake gently to completely cover chicken. Put the bag in the refrigerator to marinate at least 4 hours.
- Remove bag from the refrigerator about 30 minutes before cooking to allow chicken to come to room temperature.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Remove chicken from the bag; discard bag and cilantro. Cook chicken on the preheated grill, rotating as necessary to cook evenly, until juices run clear and an instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C), about 25 minutes.
Nutrition Facts : Calories 500.9 calories, Carbohydrate 6.3 g, Cholesterol 175.2 mg, Fat 28.1 g, Fiber 1.6 g, Protein 54.3 g, SaturatedFat 6 g, Sodium 1345.1 mg, Sugar 1.8 g
SUNNY'S VERY PERI GRILLED CHICKEN
Provided by Sunny Anderson
Categories main-dish
Time 2h50m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- For the sauce: Preheat half of a grill to 400 degrees F. Using an upside-down wire cooling rack or a grill basket over the direct-heat side of the grill, add the tomatoes, Thai bird chiles, onions, bell peppers and jalapeno peppers. Roast, tossing and flipping until everything is charred, 20 to 25 minutes.
- Boil vegetables: Add the charred vegetables to a medium pot along with the vinegar, sugar, garlic, a pinch of salt and enough water to just cover the vegetables. Bring to a boil over high heat, then lower and let simmer, stirring occasionally, until the liquid is reduced by half, 15 to 20 minutes. Remove from the heat and allow to cool, then blend until smooth. Pass the sauce through a fine-mesh strainer.
- For the chicken: Add the chicken, 1/2 cup sauce and vegetable oil to a large resealable bag. Mix and seal, then marinate for 1 to 2 hours at room temperature.
- Preheat half of a grill to 400 degrees F.
- Remove chicken from bag, discard marinade and pat chicken dry. Place chicken, smooth-side down, over direct heat to char, then flip and finish cooking over indirect heat for a total of 10 to 15 minutes depending on piece and heat. Brush the chicken with sauce the last few minutes of grilling. Serve with more sauce on the side.
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.
Provided by Steven Raichlen
Categories Chicken Marinate Backyard BBQ Dinner Hot Pepper Grill Grill/Barbecue Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield 2-4 servings
Number Of Ingredients 19
Steps:
- 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.
MOLHO DE PIRI PIRI GRILLED CHICKEN
An dish with origins in Africa. Flare-ups, of course, are inevitable. To avoid charring your food beyond recognition, move it to a cooler corner of the grill or adjust the flame. Recipe loosely adapted from the Urban Griller. Time not included for the advance making of the Piri Piri sauce.
Provided by gailanng
Categories Whole Chicken
Time P1DT40m
Yield 1 fryer
Number Of Ingredients 15
Steps:
- In a blender, mix together the first 5 ingredients, then set aside.
- Place the chicken breast side down. Using poultry shears, cut along one side of the backbone, then the other. Discard the bone or use it for stock. Turn the chicken breast side up, open and press down firmly with the palm of your hand to flatten. Then using a mallet, pound the chicken to flatten further. Place chicken in a flat dish (or resealable food-safe plastic bag) and coat with marinade. Cover and marinate for several hours or overnight in the refrigerator. Remove the chicken from the refrigerator and let it return to room temperature.
- Meanwhile, heat a gas BBQ or charcoal grill to a medium heat. Getting your grill hot prior to placing the chicken is important. Baste the chicken with some of the reserved marinade then place it breast side down on the grill and cook until the skin is a deep brown and shows grill marks, about approximately 15-20 minutes Flip and repeat, for about another 15-20 minutes. Brush liberally additional sauce onto the Piri Piri chicken in the last 15 minutes of cooking and serve with remaining sauce .
- To Make Molho de Piri Piri: Remove the stems from the chilis. Place all the ingredients (including the seeds) in a food processor and purée. Pour the mixture into a small glass jar and let steep for at least 24 hours, preferably 1 week, in the refrigerator. The Sauce will keep for 1 month. Shake well before using.
Nutrition Facts : Calories 2780.3, Fat 209.2, SaturatedFat 48.9, Cholesterol 690, Sodium 4159.3, Carbohydrate 42, Fiber 10, Sugar 20.1, Protein 177.4
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- Make the piri piri sauce: Place all the sauce ingredients in a small chopper, process until almost smooth. If too thick, add a little more oil or a splash of water. Set aside.
- Prepare the chicken: Place the spatchcoked chicken on a baking sheet, ceramic dish, or metal tray. Pat dry with paper towels then rub the chicken all over with olive oil and season with 3 teaspoons salt and 2 teaspoons freshly cracked pepper.
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