Piri Piri Chicken

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Piri Piri Chicken – mildly spicy luscious chicken legs marinated with the complex flavors of Peri Peri Sauce – a very versatile and bold sauce.

Grilling season is here, so it is time to fire up the grill. If you are craving something different this summer, here is a great chicken recipe that will get you excited about firing up the grill. You can make it mildly spicy or crank up the heat as much as you want. I won’t   judge.

Believe it or not, my uncles use to eat these raw chilies with anything he could lay his hands on. No, I did not inherit those genes, thank God.  I can only tolerate moderate heat.

I have made this recipe mildly spicy because I have a 5year old son and he loves grill chicken. There is no way; I am going tell him not to eat this chicken. He will hate me for life.

Peri peri sauce is -a blend of chilies, fresh garlic, jalapeno pepper, red pepper, basil, onions oregano, smoked paprika, salt, lemon and olive oil. It is sour, a little sweet and slightly salty- making it a really complex and versatile sauce that you can use on almost anything.  Chicken should be a good starting point (legs, thighs, breast) they would do just fine.

5 from 1 vote

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Piri Piri Chicken

Prep Time

1 hr 30 mins

Cook Time

45 mins

Total Time

2 hrs 15 mins

 

Piri Piri Chicken - mildly spicy luscious chicken legs marinated with the complex flavors of Peri Peri Sauce - a very versatile and bold sauce.

Course: Main

Cuisine: African

Servings: 4 -5

Calories: 428 kcal

Author: Immaculate Bites

Ingredients

• 8 chicken legs or 2 ½ - 3-pound chicken cut up
• 1 or more tablespoon piri-piri sauce chili sauce adjust to taste
• ½ onion sliced
• 6 garlic cloves chopped
• ½ red bell pepper
• 6 basil leaves
• 2 tablespoons oregano
• ½ teaspoon coarsely ground white pepper
• Salt and pepper to season
• ¼ cup olive oil
• I lime or lemon

Instructions

1. Trim chicken of excess fat and pat dry with a cloth or paper napkin. Rub with lemon, and 2 teaspoons creole spice or season with salt and pepper
2. Place the onions, garlic, basil, oregano, bell pepper, and peri peri sauce in a food processor or blender, then add, olive oil. Pulse for about 30 seconds until blended
3. Drench the chicken with peri- peri marinate, place in a zip lock bag and refrigerate for at least 2 hours, preferably overnight.
4. When ready to grill. Using a thong remove chicken from the peri peri marinade and remove excess marinate. Reserve the marinade
5. Preheat grill to medium- high heat.
6. Place chicken on the grill and grill for about 10-15 minutes an each side you may need to turn the chicken occasionally on each side until it is cooked all the way. Do this in batches if you have a small grill
7. In a small saucepan simmer the remaining peri peri marinade and the one from the chicken for about 7 minutes. Serve with chicken or mix with chicken.