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PIRI PIRI (PERI PERI) CHICKEN

Ingredients:

1 (1.2 kg) pc MAGNOLIA FREE RANGE CHICKEN

Marinade:

1/4 cup paprika
1/2 tsp chili powder
1 clove garlic, finely chopped
1/2 (0.5 g) tsp chopped fresh oregano
1/2 (0.5 g) tsp chopped fresh thyme
1/4 cup olive oil
1/2 (75 g) pc lemon, juice squeezed (2 tbsp)
1 tsp iodized fine salt
1/2 tsp pepper

Basting Sauce:

1/4 cup olive oil
5 pc dried chilies
1 head garlic, peeled

Piri Piri Sauce:

1/2 cup olive oil
2 (104 g) heads garlic, chopped
8 pc dried chilies, chopped
2 (2.2 g) tsp finely chopped fresh oregano
1/2 tbsp sweet paprika powder
1/4 cup red wine vinegar
1/2 tsp iodized fine salt
1/4 tsp pepper

Procedure:

  1. Cut the backbone of the chicken and cut small slits on the chicken breasts, legs and thighs.
  2. Combine ingredients for marinade in a bowl. Mix well until it forms a paste. Rub all over chicken. Cover and chill to for at least 3 hours.
  3. For the basting sauce, combine olive oil, chilies and garlic in a small saucepan. Cook over low heat for about 5 minutes. Set aside.
  4. For the Piri Piri Sauce, heat olive oil in saucepan. Sauté garlic then add chilies, oregano, paprika powder and red wine vinegar. Season with salt and pepper. Adjust taste as needed. Simmer for 3-5 minutes. Let cool then transfer into a blender. Puree until smooth. Set aside.
  5. Grill chicken while continually basting with sauce until cooked. Serve chicken with sauce on the side.

Makes 6 servings.  

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