Piri Piri Mozambique Spice Blend Recipes

MOZAMBIQUE: PIRI PIRI CHICKEN

Steps:

• For the sauce
• Combine in glass jar. Shake or blend with immersion blender.
• Rest, covered in refrigerator for 1-24 hours (the longer the better).
• For the chicken
• Start a full chimney of charcoal and prepare grill for indirect heat with a disposable drip pan (Feel free to do this before you start the sauce)
• Place chicken flat on grill (with breasts facing away from coals if possible), skin-side up and apply piri piri sauce
• Grill 30 minutes, basting with sauce every 10-15 minutes
• Check temperature
• Grill 20-30 minutes more until breast reaches 160-165F (71- 74C) and the thigh is 165-170F (74-77C) flipping the chicken during last 10 minutes so skin gets crispy
• Rest chicken off-heat loosely tented with foil for 10-15 minutes
• Carve and serve with piri piri sauce

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 SPICE MIX (MAKE YOUR OWN)

Steps:

• In a small bowl, mix all ingredients together.
• Brush olive oil on meat then sprinkle or rub spice mix on.