Without Piri Piri, chicken is just chicken. The origins of the sauce come from Angola and Mozambique, who both have ancient versions of chili sauce and who customarily use chilies in their cooking.
Put all the ingredients (except chicken) into a blender or a food processor and grind it up until it looks good. Put it into a bowl and add the chicken. Cover with plastic and put it in the refrigerator. I marinated my chicken for 3-4 hours before barbequing.
Heat grill to high heat. Sear both sides of chicken until nicely brown, then lower heat to medium and continue to cook over medium heat until internal temperature reaches 180 degrees F (this will probably 5 minutes per side but may vary based on the thickness of the chicken). Remove chicken from grill and let it rest for 10-15 minutes before serving.
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Made this last night, so delicious and a big hit! I used cherry peppers because I couldn’t find the kind the recipe calls for at our grocery store, and I baked the chicken instead of grilling (winter in Vermont…). I don’t know how different the taste was because of those things, but I’m telling you – everyone wanted seconds, and even thirds!
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
by Molly Mulligan in
Main Courses
Prep: Cook:
Serves: 4 Level: Easy
by Beth Pierce in
Main Courses
Prep: Cook:
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Prep: Cook:
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