Piri-Piri Chicken
- Ready In:
- 1hr
- Ingredients:
- 15
- Serves:
-
4
ingredients
-
Glaze
- 3 tablespoons butter
- 3 tablespoons chopped fresh cilantro
- 2 garlic cloves, minced
- 2 tablespoons piri-piri, sauce or 2 tablespoons other hot pepper sauce
- 2 tablespoons fresh lemon juice
-
Chicken
- 1⁄4 cup chopped fresh cilantro
- fresh ginger, peeled, thinly sliced
- 1 large shallot, peeled, quartered
- 3 garlic cloves, peeled
- 1⁄2 cup piri-piri, sauce or 1/2 cup other hot pepper sauce
- 1⁄4 cup extra-virgin olive oil
- 1⁄4 cup fresh lemon juice
- 1 teaspoon coarse kosher salt
- 1 teaspoon fresh ground black pepper
- chicken, backbone removed, opened flat
directions
-
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.
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RECIPE SUBMITTED BY
Wendy's Kitchen
Australia
Working mother living in beautiful Sydney, Australia.