Recipe by CountryLady
This was posted in response to a request. I'm going to make it for my grandson who is part portuguese - a "half chop"!! The timing doesn't include overnight marinating.
Top Review by EdsGirlAngie
This is delicious, Country Lady! I used your piri-piri marinade with Chilean sea bass instead of chicken (since I don't generally eat a lot of meat); it's the perfect blend of peppers and pepper sauce. The cider vinegar and paprika create an aroma of something that my Portuguese grandmother would have made,and I even bought the Angostura Bitters for this dish (just a heads up - the stuff is expensive!) Wonderful dish - I'll be making this again!
- 1⁄4 cup fresh lime juice
- 2 tablespoons cider vinegar
- 1⁄2 teaspoon paprika
- 1⁄4 teaspoon Angostura bitters
- 1 teaspoon hot pepper sauce, to taste
- 1 dried hot red chili pepper
- 1 fresh chili pepper (such as jalapeno)
- 2 cloves garlic
- 2 lbs whole chicken breasts, with skin and bone
Directions See How It's Made
- Combine the lime juice, vinegar, paprika, bitters and hot pepper sauce in a glass baking dish.
- Wearing kitchen gloves, split the dried chili with a sharp paring knife and remove the seeds.
- Do the same with the jalapeno pepper.
- Mash the peppers with the garlic into a smooth paste using a mortar or an electric spice grinder.
- Add the paste to the lime mixture in the baking dish and combine.
- Toss the chicken pieces and swish them in the marinade until they are completely coated.
- Cover and let marinate overnight in the refrigerator.
- Remove the chicken from the marinade and grill or broil until cooked through and burnished, about 20 minutes on each side.
- Baste frequently with the marinade.
- If the chicken looks like it is beginning to burn, move it farther away from the heat source.
- Serve hot with chilled orange sections and plenty of napkins.