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    You are in: Home / Recipes / Peri Peri Marinade (Pili Pili) Recipe
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    Peri Peri Marinade (Pili Pili)

    Total Time:

    Prep Time:

    Cook Time:

    5 mins

    5 mins

    0 mins

    gailanng's Note:

    Peri Peri, the national hot sauce of Zimbabwe, is an ancestor of many of our Acadian (and other southern) hot sauces.

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    Units: US | Metric


    1. 1
      Combine all ingredients in a blender and process to a smooth paste. Refrigerate for at least 24 hours to allow flavours to develop.
    2. 2
      Prior to cooking, I recommend seasoning lightly with additional kosher salt.
    3. 3
      Suggested cooking method: Coat chicken pieces in the marinade until they are completely coated. Cover and let marinate overnight in the refrigerator.
    4. 4
      For oven cooking, it's important that the chicken pieces be arranged with no space between them. Using a dish that is too large will cause the sauce to burn off when cooking.
    5. 5
      Another authentic cooking method is to "butterfly" a whole chicken, which is to split a cleaned whole chicken down the center enough to allow it to lie flat, but without cutting it into two pieces. Then flatten it by hitting it with a mallet or sturdy bottle and coating the chicken with Peri Peri and marinating overnight before grilling.

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    Nutritional Facts for Peri Peri Marinade (Pili Pili)

    Serving Size: 1 (397 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 635.3
    Calories from Fat 508
    Total Fat 56.4 g
    Saturated Fat 7.9 g
    Cholesterol 0.0 mg
    Sodium 3510.8 mg
    Total Carbohydrate 38.0 g
    Dietary Fiber 8.8 g
    Sugars 13.6 g
    Protein 6.4 g

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