Molho De Piri Piri Grilled Chicken Recipes

GRILLED CHICKEN PIRI PIRI

Steps:

• To a food processor add lemon zest, lemon juice, garlic, red pepper, chiles, parsley, paprika, red wine vinegar and oil. Process until it becomes a paste. Season with salt and pepper. Reserve 1 cup of the sauce as set aside for garnishing cooked chicken later.
• Divide chicken pieces into 2 large resealable plastic bags. Divide the marinade into both bags and seal. Turn the chicken around in the bags to distribute the marinade. Place chicken in the refrigerator and let it marinate for at least 1 hour and up to 1 day.
• Preheat grill to medium-high heat.
• Remove chicken from bags with tongs and drain well. Season with salt and pepper. Place on grill, skin side down first, and grill for about 15 minutes on each side turning occasionally until cooked through. (You might need to do it in batches if grill is not big enough.) Serve with lemon wedges and the reserved piri piri sauce.

PIRI PIRI CHICKEN

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.

MOLHO DE PIRI PIRI GRILLED CHICKEN

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.

MOLHO DE PIRI-PIRI PORTUGUESE HOT RED PEPPER SAUCE

Steps:

• Stem the peppers and coarsely chop (include the seeds); place in a 1-pint shaker jar along with the salt, olive oil, and vinegar. Cover tight, shake well, then store at room termperature. The sauce will keep well for about a month. Shake the sauce every time you use it. Note: For mellower flavor, roast the peppers uncovered for 15 minutes at low oven heat (300 degrees F.), cool until easy to handle, then slip off the skins. Otherwise, prepare as directed.

MOLHO DE PIRI-PIRI (PORTUGUESE PERI-PERI MARINADE SAUCE)

Steps:

• If using a grinder, combine all ingredients, grind and mix the ingredients into a smooth paste.
• If you are using a mortar and pestle, start off with the chillies and garlic - grind them into a smooth paste.
• Then add in the dried oregano and grind it in for another minute.
• Add in the rest of the ingredients and give it a thorough mix.
• You may leave the marinade refrigerated to infuse or use it up straight away.
• Rub marinade onto meat and allow to marinate in a bowl for at least thirty minutes (or overnight if possible) before cooking.