Piri Piri Chicken
Piri Piri sauce is a spicy hot East African/Portuguese pepper sauce that features the very hot piri piri pepper. The hot sauce made from these peppers is a popular condiment as well as a marinade for chicken, meat and seafood. Fresh piri piri peppers are difficult to find here in the States but any fresh hot red pepper will do just fine. Select a variety of pepper that has a heat level that suits your palate. Habanero peppers may be used in which case only one or two may be sufficient. If using milder fresh red jalapenos 3 or 4 may be enough. Dried hot red pepper such as cayenne is often also frequently used and is handy when fresh peppers are hard to find. Jars of pickled Piri Piri peppers are available in some specialty stores and mail order catalogs and can also be found dried.
There are many variations on the piri piri sauce and all start with this basic recipe. The variations in the recipe can include other herbs or spices such as curry powder, ginger or cumin.
1 whole chicken, cut in pieces or butterflied
½ cup olive oil
3 cloves garlic, mashed
¼ cup lemon or lime juice
1 teaspoon salt
¼ teaspoon sugar
¼ cup finely minced fresh parsley
Finely minced fresh or dried hot red peppers to taste
Wash and pat chicken dry with paper towels. Place in a zip top bag. Combine the remaining ingredients and pour the sauce over the chicken. Marinate for 30 minutes or up to 2 days. Grill or roast chicken to proper doneness; 180 degrees internal temperature or when juices run clear. Baste often with remaining sauce during cooking.