Piri Piri Chicken With Peppers Recipes

PERI PERI CHICKEN RECIPE

Steps:

• Pat the chicken legs dry and rub them down with the paprika, garlic, and salt and pepper. Cover and set aside.
• Heat your oven to 400 degrees F.
• For the peri peri sauce, add the peppers, garlic, paprika, cilantro and basil to a food processor. Process until well mixed.
• Drizzle in the olive oil while continuing to process until the mixture thickens up.
• Stir in the lemon juice and adjust for salt.
• Use half of the peri peri sauce to cover the chicken. Toss them together to get the chicken legs nicely coated. You can cover and refrigerate for at least 1 hour at this point if you'd like more developed flavor.
• FOR BAKING: Bake the chicken for 35-40 minutes, or until they are nicely cooked through. They should measure 165 degrees F internally.
• FOR GRILLING: Fire up the grill to medium heat and lightly oil the grates. Grill the chicken legs for about 35-40 minutes, turning them every 5 minutes to keep from burning, until they are cooked through. They should measure 165 degrees F internally.
• Remove from the oven and toss in the remaining peri peri sauce.
• Sprinkle with fresh herbs and spicy chili flakes. Serve!

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.

BAKED PIRI PIRI CHICKEN THIGHS

Steps:

• Position racks in middle and upper thirds of oven. Preheat broiler to high. Coat a large rimmed baking sheet with cooking spray.
• Place bell peppers, onion and garlic on the prepared pan. Broil on the top rack, turning often, until charred on all sides, about 8 minutes. Set aside. Reduce oven temperature to 425 degrees F.
• Meanwhile, heat oil and chiles in a medium saucepan over medium heat. Cook, stirring occasionally, until the chiles start to darken in color, about 3 minutes. Remove from heat and let cool for 5 minutes.
• Coarsely chop the bell peppers and onion and peel the garlic; transfer to a blender. Add the chiles and oil, lemon zest, lemon juice, vinegar, 1 teaspoon salt, oregano, paprika and ground pepper; puree until smooth.
• Return the sauce to the pan and add bay leaves. Bring to a simmer over medium heat and cook, stirring occasionally, for 10 minutes.
• Pat chicken dry with paper towels. Place on the baking sheet, skin-side up; sprinkle both sides with the remaining 1 teaspoon salt and generously brush with 1/2 cup of the sauce.
• Bake on the upper rack until an instant-read thermometer inserted in the thickest part of a thigh without touching bone registers 165 degrees F, about 30 minutes. Turn the broiler to high and continue cooking until starting to brown, about 2 minutes.
• Brush each thigh with another 1 tablespoon of the sauce. Serve with additional sauce and charred lemons, if desired.

PIRI-PIRI CHICKEN

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.

PIRI PIRI POPCORN CHICKEN RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Cut the chicken into small, nugget-sized pieces.
• Mix the Piri Piri spice mix in a bowl.
• Coat the chicken pieces in the spice mix, then the beaten egg, followed by the golden breadcrumbs.
• Bake for 12-13 minutes until chicken is cooked through.
• Serve with piri piri sauce.
• Enjoy!