Chicken piri-piri: put a popular Portuguese dish on the grill for a simple meal - Food

Sunset, August, 2002 by Sara Schneider

Africa is the source of the heat, but it was the Portuguese spirit of adventure that brought us chicken piri-piri, a spicy grilled dish common in southern Portugal and in Portuguese-style restaurants in Africa (where piri-piri is a small hot chili). It was a yen for wealth more than culinary creativity that propelled 15th- and 16th-century Portuguese explorers like Vasco da Gama along the spice route around the Cape of Good Hope to India and back to Europe. But the flavors they collected along the way--layered on the heat of chilies that later came to the Old World from the New--make an exciting sauce for seafood and meats.

Traditionally, piri-piri includes a splash of lemon and a hint of garlic with its roundup of herbs and spices; we're more generous with both in our version. As a marinade for chicken and an all-purpose sauce, rub, and dip for the rest of the meal, it's the foundation for a very lively party menu.

Chicken Piri-Piri

PREP AND COOK TIME: About 1 hour, plus at least 4 hours to marinate

NOTES: Buy the chicken already cut into pieces or have your butcher cut it. It's important to bring the marinade to a simmer in step 3 to ensure that you have killed any bacteria from the raw chicken. Brush the piri-piri sauce over hot corn on the cob, drizzle it over the grilled chicken, and use it as a dunking sauce for the bread.

MAKES: 6 to 8 servings

  2  chickens (each 3 1/2 to 4 lb.),
     each cut into 8 pieces (see notes)

     Piri-piri marinade (recipe
     follows)

1/2  cup (1/4 lb.), butter

     Lemon wedges

1. Rinse chicken and pat dry; trim off and discard excess fat. Put chicken in a large bowl. Stir piri-piri marinade, pour over chicken, and turn pieces to coat. Cover and chill at least 4 hours or up to 1 day, turning chicken occasionally.

2. With tongs, lift chicken from marinade, drain well, and lay on a barbecue grill over a solid bed of medium coals or medium heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds; keep a spray bottle of water handy to douse any flare-ups); close lid on gas grill. Cook, turning occasionally until skin is well browned and meat at bone is no longer pink (cut to test), 35 to 40 minutes total; brush occasionally with marinade until about 10 minutes before chicken is done. As pieces are done, transfer to a platter and cover loosely with foil to keep warm.

3. Pour remaining marinade into a to 1 1/2 to 2-quart pan over medium-low heat. Stirring occasionally bring mixture to a simmer; adjust heat to maintain simmer. Add butter and stir until melted and incorporated; turn heat to low and stir occasionally until ready to serve. Pour sauce into a small bowl or pitcher.

4. Garnish chicken with lemon wedges and serve with sauce.

Per serving: 719 cal., 70% (504 cal.) from fat; 48 g protein; 56 g fat (17 g sat.); 4.7 g carbo (0.4 g fiber); 560 mg sodium; 185 mg chol.

Piri-Piri Marinade

PREP TIME: About 15 minutes

NOTES: The marinade can be made 2 to 3 days before using; chill airtight.

MAKES: About 2 cups

  1  cup lemon juice

3/4  cup olive oil

1/4  cup minced garlic

  2  tablespoons hot chili flakes

  2  teaspoons dried oregano

  1  teaspoon dried thyme

  1  teaspoon ground cumin

  1  teaspoon salt

In a 1-quart glass measure or a bowl, mix lemon juice, olive oil, garlic, chili flakes, oregano, thyme, cumin, and salt.

Per tablespoon: 50 cal., 92% (46 cal.) from fat; 0.2 g protein; 5.1 g fat (0.7 g sat.); 1.2 g carbo (0.1 g fiber); 75 mg sodium; 0 mg chol.

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