Portuguese Piri Piri Chicken

READY IN: 55mins
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!

Ingredients Nutrition

Directions

  1. Combine the lime juice, vinegar, paprika, bitters and hot pepper sauce in a glass baking dish.
  2. Wearing kitchen gloves, split the dried chili with a sharp paring knife and remove the seeds.
  3. Do the same with the jalapeno pepper.
  4. Mash the peppers with the garlic into a smooth paste using a mortar or an electric spice grinder.
  5. Add the paste to the lime mixture in the baking dish and combine.
  6. Toss the chicken pieces and swish them in the marinade until they are completely coated.
  7. Cover and let marinate overnight in the refrigerator.
  8. Remove the chicken from the marinade and grill or broil until cooked through and burnished, about 20 minutes on each side.
  9. Baste frequently with the marinade.
  10. If the chicken looks like it is beginning to burn, move it farther away from the heat source.
  11. Serve hot with chilled orange sections and plenty of napkins.

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