Molho De Piri Piri Grilled Chicken

Submitted by gailanng

"An dish with origins in Africa. Flare-ups, of course, are inevitable. To avoid charring your food beyond recognition, move it to a cooler corner of the grill or adjust the flame. Recipe loosely adapted from the Urban Griller. Time not included for the advance making of the Piri Piri sauce."

 

• Ready In: 24hrs 40mins
• Ingredients: 15
• Yields: 1 fryer

ingredients

• 177.44 ml molho de piri-piri (see recipe below)
• 4.92 ml paprika
• 2 garlic cloves, minced
• 2.46 ml salt
• 1 orange, cut into small segments, rind and pithy strings removed
• 1 fryer

• Molho de Piri Piri

• 2-3 fresh hot chili peppers, chopped (bird's eye or other red chili)
• 59.16 ml lemon juice or 59.16 ml lime juice
• 73.94 ml oil
• 118.29 ml red wine vinegar
• 14.79 ml cayenne pepper or 14.79 ml dried chili pepper flakes
• 14.79 ml minced fresh garlic
• 14.79 ml paprika (preferably smoked paprika)
• 4.92 ml salt
• 4.92 ml dried oregano or 14.79 ml fresh oregano

directions

1. In a blender, mix together the first 5 ingredients, then set aside.
2. Place the chicken breast side down. Using poultry shears, cut along one side of the backbone, then the other. Discard the bone or use it for stock. Turn the chicken breast side up, open and press down firmly with the palm of your hand to flatten. Then using a mallet, pound the chicken to flatten further. Place chicken in a flat dish (or resealable food-safe plastic bag) and coat with marinade. Cover and marinate for several hours or overnight in the refrigerator. Remove the chicken from the refrigerator and let it return to room temperature.
3. Meanwhile, heat a gas BBQ or charcoal grill to a medium heat. Getting your grill hot prior to placing the chicken is important. Baste the chicken with some of the reserved marinade then place it breast side down on the grill and cook until the skin is a deep brown and shows grill marks, about approximately 15-20 minutes Flip and repeat, for about another 15-20 minutes. Brush liberally additional sauce onto the Piri Piri chicken in the last 15 minutes of cooking and serve with remaining sauce .
4. To Make Molho de Piri Piri: Remove the stems from the chilis. Place all the ingredients (including the seeds) in a food processor and purée. Pour the mixture into a small glass jar and let steep for at least 24 hours, preferably 1 week, in the refrigerator. The Sauce will keep for 1 month. Shake well before using.