Prep 5 mins
Cook 0 mins
I love churrasqueira chicken and have been looking for a recipe to make it myself. I found this on Breakfast Television Toronto's web site. They got the recipe from Roasty Chicken Churrasqueira which is in the town of Maple just north of Toronto. A friend told me that she's used this sauce for fish and shrimp, too. I've tried it on shrimp and it's wonderful. Simply marinate the shrimp for an hour and then drain the shrimp, discard the sauce and grill the shrimp on the barbie.
- 59.16 ml lemon juice
- 73.94 ml olive oil
- 59.14 ml vinegar
- 14.79 ml cayenne pepper
- 14.79 ml garlic, minced
- 14.79 ml paprika
- 4.92 ml salt
- 14.79 ml chili flakes
- Add all ingredients to a bowl and whisk together.
- Brush on chicken before barbecuing (or baking in oven).
Hi greetings from Portugal. Gave this a try as I like things pretty spicy, I just added 3 garlic cloves and grinded them with sea salt, then added too the rest of the ingredients. Its was perfect. You can come and B.Q. at my house anytime, just as long as you brings the sauce, and don't forget the garlic!!! LOL LOL! Thanks for posting this receipe.
Actually this is not Portuguese. It is from Africa and Mozambique in particular. The Portuguese use a paprika or chilli infused oil with their chicken. Peri Peri is different.
Just got back from the UK and wanted to try this on some chicken - fantastic recipe. Piri piri in the UK can be a tad on the mild side - this one is great. Didn't think it was too spicy - might even crank it up a bit next time. Thanks!