Tuesday, 15 July 2008

Portuguese Peri-Peri Chicken

... or Piri-Piri Chicken, or Frango Piri-Piri, or Frango à Cafreal are all basically the same dish: chicken, marinated in a hot chile pepper marinade, then grilled. Spicy-hot Frango Piri-Piri is now so popular in Portugal that it is regarded as a Portuguese dish. (I like mine so hot that my eyes water) The most basic piri-piri marinade recipe calls for just oil, cayenne pepper or minced fresh hot chile pepper, and salt. Many piri-piri recipes add an acidic liquid (usually lemon or lime juice, or vinegar, or possibly wine or liquor) which adds a tang and tenderizes the chicken. I prefer to use lime juice.

1 chicken; whole or in large pieces

  • olive oil
  • lime or lemon juice
  • fresh hot chile peppers, minced
  • garlic, minced
  • parsley, chopped
  • salt
Rub the chicken all over with your marinade (inside and out if using a whole chicken). Allow the chicken to marinate for at least an hour, overnight if possible. Save any remaining marinade.

Cook the chicken on an outdoor grill or broil it in the oven. As it cooks, turn the chicken and baste it with the remaining marinade, making sure the marinade is completely cooked after the last basting. Remove the chicken from the grill or roasting pan with a clean fork (not one that came into contact with the uncooked marinade). Use a meat thermometer to check for doneness.

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