Peri Peri Marinade Pili Pili Recipes

PIRI PIRI CHICKEN

Piri Piri Chicken image

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

Ingredients

10 African bird's eye chile peppers
1 bunch cilantro
2 cloves garlic, minced
2 tablespoons vegetable oil
2 teaspoons white vinegar
2 limes, juiced
1 teaspoon salt, or to taste
1 teaspoon fresh ground black pepper, or to taste
1 chicken breast, cut in half
2 chicken leg quarters with skin

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

PERI PERI MARINADE (PILI PILI)

Peri Peri Marinade (Pili Pili) image

Peri Peri, the national hot sauce of Zimbabwe, is an ancestor of many of our Acadian (and other southern) hot sauces.

Provided by gailanng

Categories Peppers

Time 5m

Yield 1 cup

Number Of Ingredients 9

Ingredients

4 -5 fresh hot chili peppers, chopped (such as jalapeno, habanero)
1/2 cup lemon juice or 1/2 cup lime juice
1 tablespoon cayenne pepper (to taste) or 1 tablespoon red pepper (to taste)
3 -4 garlic cloves
2 teaspoons paprika
2 teaspoons kosher salt
2 tablespoons dried oregano
1 teaspoon sugar (optional)
4 -5 tablespoons olive oil

Steps:

Combine all ingredients in a blender and process to a smooth paste. Refrigerate for at least 24 hours to allow flavours to develop.
Prior to cooking, I recommend seasoning lightly with additional kosher salt.
Suggested cooking method: Coat chicken pieces in the marinade until they are completely coated. Cover and let marinate overnight in the refrigerator.
For oven cooking, it's important that the chicken pieces be arranged with no space between them. Using a dish that is too large will cause the sauce to burn off when cooking.
Another authentic cooking method is to "butterfly" a whole chicken, which is to split a cleaned whole chicken down the center enough to allow it to lie flat, but without cutting it into two pieces. Then flatten it by hitting it with a mallet or sturdy bottle and coating the chicken with Peri Peri and marinating overnight before grilling.

PILI-PILI (PERI-PERI) MARINADE

Pili-Pili (Peri-Peri) Marinade image

A very hot marinade I found on the Congo Cookbook website. I eat a variety of foods so I love spices but also some heat and this is delicious. Play with the ingredients to tame, I tweaked the recipe a bit. It's really quick to make, everything in the blender! Perfect on shrimp (for the BBQ), but good for chicken and pork. (I think it makes around 1/2 to 1 cup)

Provided by Dibbler

Categories Sauces

Time 10m

Yield 1/2 cup, 2-4 serving(s)

Number Of Ingredients 10

Ingredients

3 chile, peppers (I use Jalapeno)
4 tablespoons lemon juice (fresh if possible) or 4 tablespoons lime juice (fresh if possible)
4 tablespoons olive oil
3 -5 garlic cloves, minced
1 tablespoon paprika (or smoked Paprika)
1 tablespoon cayenne pepper
1 teaspoon red pepper flakes
1 teaspoon oregano
1 teaspoon parsley
1 teaspoon salt

Steps:

Mix all ingredients in a blender or chopper until it's a paste. And use as marinade, keep in the refrigerator.

Nutrition Facts : Calories 275, Fat 28.1, SaturatedFat 3.9, Sodium 1167, Carbohydrate 8.2, Fiber 2.6, Sugar 1.5, Protein 1.4

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