Piri Piri Chicken Pittas Recipes
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
PIRI-PIRI CHICKEN PITTAS
Make these easy piri-piri chicken pittas for lunch or a quick dinner. All you need is four ingredients: chicken, piri-piri sauce, coleslaw and pitta breads
Provided by Esther Clark
Categories Dinner, Lunch
Time 12m
Number Of Ingredients 4
Steps:
- Chop the chicken into 2cm cubes and toss in the piri-piri sauce. Heat the grill to high, push the chicken onto four skewers and grill on all sides for 10-12 mins in total or until cooked through and a little charred. Meanwhile, warm the pittas in a toaster.
- Slice the pittas in half, stuff with the coleslaw, then slide the chicken from the skewers and add to the pittas.
Nutrition Facts : Calories 471 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 38 grams protein, Sodium 2.1 milligram of sodium
PIRI PIRI CHICKEN DIP RECIPE BY TASTY
Here's what you need: chicken breasts, cream cheese, piri piri sauce, cheddar cheese
Provided by Jordan Ballantine
Categories Snacks
Time 30m
Yield 2 servings
Number Of Ingredients 4
Steps:
- Fry the chicken in a little oil for a few minutes until cooked through.
- Stir in the cream cheese until it's melted.
- Stir in the piri piri sauce.
- Transfer all of this to an oven-safe dish and top with grated cheese.
- Grill (broil) for 5 minutes or until the cheese is bubbly.
- Serve with a selection of crackers.
- Enjoy!
Nutrition Facts : Calories 1103 calories, Carbohydrate 16 grams, Fat 79 grams, Fiber 0 grams, Protein 78 grams, Sugar 11 grams
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.
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