By Dreamer in Ontario on May 09, 2009
Photo by Chef PotPie
Photo by Chef PotPie
"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."
Serving Size: 1 (223 g)
Servings Per Recipe: 1
"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."
"Mmmm. Love this recipe. 10 out of 10!"
"Spicy hot! I liked it, but it was pretty hot for me. My hubby LOVED it, and suggests using it on other things as well. We basted it on chicken breasts on the grill. What was left over I boiled, then froze for future use. It's a keeper. Made for ZWT8"
"What a great SPICY sauce to brush onto chicken. We really enjoyed this. Made for ZWT7"
"This recipe was nice and spicy and the flavors really came through on the chicken. We grilled a whole chicken, basting it in this marinade. It is hot, which we like, so if you like things less spicy, you may wish to adjust ingredient amounts. As rusticgirl suggested, we used red wine vinegar. Thanks for posting. Made for ZWT7"
"Excellent. I grew up using piri piri (Portuguese family), so it's nice to have a homemade recipe that rocks. I add tons more garlic, and I use red wine vinegar. Different vinegars give slightly different flavours, so use whatever you've got in the pantry and experiment :)"
"This makes a very good sauce. I'd never had piri-piri sauce so i wasn't exactly sure what to expect. I used this for Recipe #369919 and it worked wonderfully. Thanks for posting!"
"Really enjoyed this sauce. I was making a trio of chicken sauces for lunch today. DH grilled chicken breasts for two of the sauces & I put chicken breasts cut into strips into a 9x9 baking dish, brushed with this sauce & baked at 350 for about 20 minutes, turning & basting again halfway through. The chicken was so tender & the sauce just delicious! Not too spicy at all unless you dipped the bites into it on the side, which I did but not DH or DS. I also drizzled it over white rice & enjoyed it very much that way also. Super easy to make & I can't wait to try marinating meat in it. Thanks for posting, Dreamer! Made for ZWT5 - Ali Baba's Babes."
"This was great! I actually used it for Recipe#369919 and also plan to use it for grilling chicken since I have plenty left over. Made for the Epicurean Queens, ZWT5: Family Picks."
"As Mia #3 suggested, I also added garlic. I marinated chicken wings in this sauce for a little while, then grilled them. Delicious! I will be enjoying this again! Made for ZWT5."
"Excellent Piri Piri sauce. Simple to make and it packs a flavor punch!! Nice and spicy. I used it in a chicken recipe with rice. I have enough left over to it for basting & grilling chicken next time. ~Made for ZWT 5~"
"WOOHOO! Wonderfully hot and full of flavor. We thoroughly enjoyed this sauce last night and there is plenty left for another round! I think it would make a great marinade... Made for the Genies of Gourmet, ZWT 5! Yummy recipe Dorit! (-:"
"Better than store-bought Piri Piri! I added some smoked garlic cloves per Mia#3's review, we put garlic in just about everything. :) Made for ZWT5, Hell's Kitchen Angels."
"This chicken turned out awesome! I'll admit that I was worried about it being too spicy, especially for DH so I cut the cayenne and chili flakes down to a teaspoon each. In the end, I realized I probably didn't even need to because it was delicious and not too spicy at all. In fact DH mentioned at least 3 times how good it was, which says a lot since he's so darn picky usually! I marinaded boneless, skinless chicken breasts in this sauce for a little more than 2 hours and then browned in a little olive oil for a few minutes on each side and then finished it off in the oven for another 20 minutes at 375 degrees. I'll be making this again for sure. Thanks for posting this great recipe! Made and reviewed for ZWT-5."