A traditional Portuguese dish and one of their most popular chicken dishes, Piri-Piri Chicken is definitely a crowd pleaser. The chilies used in piri-piri sauce are originated in South America and brought to Portugal. This Piri-Piri sauce is the perfect mix of smoky, juicy, and spicy, that will leave you some what addicted to the taste.
3 tablespoons butter
3 tablespoons chopped fresh cilantro
2 garlic cloves (minced)
2 tablespoons fresh lemon juice
2 tablespoons of PIRI-PIRI Spice
1/2 cup of olive oil
2 tablespoons of white vinegar
1 shallot - peeled - quartered
3 garlic cloves - peeled
1 2-inch piece fresh ginger, peeled & sliced
1/4 cup of chopped fresh cilantro
3-4 tablespoons of PIRI-PIRI SPICE
1/4 cup olive oil
1/4 cup fresh lemon juice
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 4-pound chicken - backbone removed - opened flat
1 11 3/4 x 8 1/2 x 1 1/4-inch disposable aluminum baking pan (to catch drips)
In small sauce pan melt butter over med-high heat.
Add garlic & cilantro; cook until garlics browns. (Roughly 2mins)
Add Piri-Piri Spice, oil, vinegar, and lemon juice.
Reduce heat to med-low, and simmer.
Chop ginger, garlic, shallots, and cilantro in processor.
Add Piri-Piri Spice, oil, lemon juice, salt, and pepper. (blend)
Pour 1/2 the marinade into your glass baking sheet. Place chicken skin side up on a hard surface, press down on breastbone, and flatten the chicken. Then place chicken in your glass baking sheet skin sided down, and dump the rest of the marinade on top! Cover - Chill - and wait as long as you want. A couple hours work or you can just leave it over night.
Time to BBQ: Heat barbecue to medium heat.
2-burner gas grill should only light one side.
3-burner gas grill do not light the middle.
Place disposable aluminum pan on the unlit part of the grill for your chicken drippings.
Once chicken is removed from your marinade, place chicken skin side up on grill and lets get cooking. Shut BBQ and grill until the skin has a nice crispy brown color.
*Thermometer should read 165°F*
Cook Time should be between 40-45mins.