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Piri Piri Chicken

Piri Piri Chicken


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Use the delicious marinade for whole chickens as well as smaller pieces like thighs and drumsticks

It is all too easy to find piri piri chicken in Lisbon, as most neighbourhoods have at least one, and often several, simple restaurants serving chargrilled spicy chicken, fries, and salad, along with salt cod fritters, barbecued sardines, grilled chouriço (chorizo) sausages, and seafood rice. Locals get take-out or eat at tables set with paper tablecloths, sipping ice-cold beers or carafes of chilled vinho verde, a pale green Portuguese wine.

Traditionally, piri piri chicken is grilled or barbecued on its own, but for an incredibly easy meal, add some roughly chopped onion, a whole head of garlic, and chunks of sweet or white potato to the pan, perhaps with a few thick strips of bell pepper. Toss with an extra tablespoon of olive oil and roast the whole lot together.

This marinade will work for a whole roast chicken (although you will need more sauce), or for chicken wings as well as thighs or drumsticks. Wings will need around half the cooking time below, while separated thighs and drumsticks will need roughly 5 minutes less. — Rebecca Seal, author of Lisbon

This recipe uses piri piri sauce — you can easily buy store bought. If you want to make your own, click here for the simple and delicious recipe.

Ingredients

  • 4 whole free-range (organic if possible) chicken legs (thigh and drumstick together)
  • 4 Tablespoons piri piri sauce
  • 1 head garlic, cut in half horizontally
  • 2 Tablespoons olive oil
  • A little salt

Recipe Summary

  • 1 small red bell pepper, chopped
  • 1/2 cup loosely packed fresh cilantro leaves, plus more for garnish
  • 1 small shallot, chopped
  • 2 tablespoons red wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon paprika
  • 2 garlic cloves, crushed
  • 2 piri piri or other bird&rsquos eye chiles, stemmed
  • 1 1/2 teaspoons dried oregano
  • 1 tablespoon kosher salt
  • 1 1/4 pounds boneless skinless chicken thighs, cut into 1-inch pieces
  • Canola oil, for brushing
  • 1 pound shishito peppers
  • 16 small wooden skewers, soaked in water 30 minutes

Place bell pepper, cilantro, shallot, vinegar, olive oil, paprika, garlic, chiles, oregano, and salt in a food processor process until smooth. Reserve 1/2 cup of the marinade. Combine chicken and remaining marinade in a large bowl, and refrigerate for at least 1 hour and up to 3 hours.

Preheat a grill to medium-high (about 450°F), or heat a grill pan over medium-high, and brush grate with oil. Thread shishitos and chicken onto skewers. Grill, turning occasionally, until just cooked through, about 8 minutes. Transfer to a platter, and garnish with cilantro. Serve with reserved marinade.


Recipe Summary

  • 1 small red bell pepper, chopped
  • 1/2 cup loosely packed fresh cilantro leaves, plus more for garnish
  • 1 small shallot, chopped
  • 2 tablespoons red wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon paprika
  • 2 garlic cloves, crushed
  • 2 piri piri or other bird&rsquos eye chiles, stemmed
  • 1 1/2 teaspoons dried oregano
  • 1 tablespoon kosher salt
  • 1 1/4 pounds boneless skinless chicken thighs, cut into 1-inch pieces
  • Canola oil, for brushing
  • 1 pound shishito peppers
  • 16 small wooden skewers, soaked in water 30 minutes

Place bell pepper, cilantro, shallot, vinegar, olive oil, paprika, garlic, chiles, oregano, and salt in a food processor process until smooth. Reserve 1/2 cup of the marinade. Combine chicken and remaining marinade in a large bowl, and refrigerate for at least 1 hour and up to 3 hours.

Preheat a grill to medium-high (about 450°F), or heat a grill pan over medium-high, and brush grate with oil. Thread shishitos and chicken onto skewers. Grill, turning occasionally, until just cooked through, about 8 minutes. Transfer to a platter, and garnish with cilantro. Serve with reserved marinade.


Recipe Summary

  • 1 small red bell pepper, chopped
  • 1/2 cup loosely packed fresh cilantro leaves, plus more for garnish
  • 1 small shallot, chopped
  • 2 tablespoons red wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon paprika
  • 2 garlic cloves, crushed
  • 2 piri piri or other bird&rsquos eye chiles, stemmed
  • 1 1/2 teaspoons dried oregano
  • 1 tablespoon kosher salt
  • 1 1/4 pounds boneless skinless chicken thighs, cut into 1-inch pieces
  • Canola oil, for brushing
  • 1 pound shishito peppers
  • 16 small wooden skewers, soaked in water 30 minutes

Place bell pepper, cilantro, shallot, vinegar, olive oil, paprika, garlic, chiles, oregano, and salt in a food processor process until smooth. Reserve 1/2 cup of the marinade. Combine chicken and remaining marinade in a large bowl, and refrigerate for at least 1 hour and up to 3 hours.

Preheat a grill to medium-high (about 450°F), or heat a grill pan over medium-high, and brush grate with oil. Thread shishitos and chicken onto skewers. Grill, turning occasionally, until just cooked through, about 8 minutes. Transfer to a platter, and garnish with cilantro. Serve with reserved marinade.


Recipe Summary

  • 1 small red bell pepper, chopped
  • 1/2 cup loosely packed fresh cilantro leaves, plus more for garnish
  • 1 small shallot, chopped
  • 2 tablespoons red wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon paprika
  • 2 garlic cloves, crushed
  • 2 piri piri or other bird&rsquos eye chiles, stemmed
  • 1 1/2 teaspoons dried oregano
  • 1 tablespoon kosher salt
  • 1 1/4 pounds boneless skinless chicken thighs, cut into 1-inch pieces
  • Canola oil, for brushing
  • 1 pound shishito peppers
  • 16 small wooden skewers, soaked in water 30 minutes

Place bell pepper, cilantro, shallot, vinegar, olive oil, paprika, garlic, chiles, oregano, and salt in a food processor process until smooth. Reserve 1/2 cup of the marinade. Combine chicken and remaining marinade in a large bowl, and refrigerate for at least 1 hour and up to 3 hours.

Preheat a grill to medium-high (about 450°F), or heat a grill pan over medium-high, and brush grate with oil. Thread shishitos and chicken onto skewers. Grill, turning occasionally, until just cooked through, about 8 minutes. Transfer to a platter, and garnish with cilantro. Serve with reserved marinade.


Recipe Summary

  • 1 small red bell pepper, chopped
  • 1/2 cup loosely packed fresh cilantro leaves, plus more for garnish
  • 1 small shallot, chopped
  • 2 tablespoons red wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon paprika
  • 2 garlic cloves, crushed
  • 2 piri piri or other bird&rsquos eye chiles, stemmed
  • 1 1/2 teaspoons dried oregano
  • 1 tablespoon kosher salt
  • 1 1/4 pounds boneless skinless chicken thighs, cut into 1-inch pieces
  • Canola oil, for brushing
  • 1 pound shishito peppers
  • 16 small wooden skewers, soaked in water 30 minutes

Place bell pepper, cilantro, shallot, vinegar, olive oil, paprika, garlic, chiles, oregano, and salt in a food processor process until smooth. Reserve 1/2 cup of the marinade. Combine chicken and remaining marinade in a large bowl, and refrigerate for at least 1 hour and up to 3 hours.

Preheat a grill to medium-high (about 450°F), or heat a grill pan over medium-high, and brush grate with oil. Thread shishitos and chicken onto skewers. Grill, turning occasionally, until just cooked through, about 8 minutes. Transfer to a platter, and garnish with cilantro. Serve with reserved marinade.


Recipe Summary

  • 1 small red bell pepper, chopped
  • 1/2 cup loosely packed fresh cilantro leaves, plus more for garnish
  • 1 small shallot, chopped
  • 2 tablespoons red wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon paprika
  • 2 garlic cloves, crushed
  • 2 piri piri or other bird&rsquos eye chiles, stemmed
  • 1 1/2 teaspoons dried oregano
  • 1 tablespoon kosher salt
  • 1 1/4 pounds boneless skinless chicken thighs, cut into 1-inch pieces
  • Canola oil, for brushing
  • 1 pound shishito peppers
  • 16 small wooden skewers, soaked in water 30 minutes

Place bell pepper, cilantro, shallot, vinegar, olive oil, paprika, garlic, chiles, oregano, and salt in a food processor process until smooth. Reserve 1/2 cup of the marinade. Combine chicken and remaining marinade in a large bowl, and refrigerate for at least 1 hour and up to 3 hours.

Preheat a grill to medium-high (about 450°F), or heat a grill pan over medium-high, and brush grate with oil. Thread shishitos and chicken onto skewers. Grill, turning occasionally, until just cooked through, about 8 minutes. Transfer to a platter, and garnish with cilantro. Serve with reserved marinade.


Recipe Summary

  • 1 small red bell pepper, chopped
  • 1/2 cup loosely packed fresh cilantro leaves, plus more for garnish
  • 1 small shallot, chopped
  • 2 tablespoons red wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon paprika
  • 2 garlic cloves, crushed
  • 2 piri piri or other bird&rsquos eye chiles, stemmed
  • 1 1/2 teaspoons dried oregano
  • 1 tablespoon kosher salt
  • 1 1/4 pounds boneless skinless chicken thighs, cut into 1-inch pieces
  • Canola oil, for brushing
  • 1 pound shishito peppers
  • 16 small wooden skewers, soaked in water 30 minutes

Place bell pepper, cilantro, shallot, vinegar, olive oil, paprika, garlic, chiles, oregano, and salt in a food processor process until smooth. Reserve 1/2 cup of the marinade. Combine chicken and remaining marinade in a large bowl, and refrigerate for at least 1 hour and up to 3 hours.

Preheat a grill to medium-high (about 450°F), or heat a grill pan over medium-high, and brush grate with oil. Thread shishitos and chicken onto skewers. Grill, turning occasionally, until just cooked through, about 8 minutes. Transfer to a platter, and garnish with cilantro. Serve with reserved marinade.


Recipe Summary

  • 1 small red bell pepper, chopped
  • 1/2 cup loosely packed fresh cilantro leaves, plus more for garnish
  • 1 small shallot, chopped
  • 2 tablespoons red wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon paprika
  • 2 garlic cloves, crushed
  • 2 piri piri or other bird&rsquos eye chiles, stemmed
  • 1 1/2 teaspoons dried oregano
  • 1 tablespoon kosher salt
  • 1 1/4 pounds boneless skinless chicken thighs, cut into 1-inch pieces
  • Canola oil, for brushing
  • 1 pound shishito peppers
  • 16 small wooden skewers, soaked in water 30 minutes

Place bell pepper, cilantro, shallot, vinegar, olive oil, paprika, garlic, chiles, oregano, and salt in a food processor process until smooth. Reserve 1/2 cup of the marinade. Combine chicken and remaining marinade in a large bowl, and refrigerate for at least 1 hour and up to 3 hours.

Preheat a grill to medium-high (about 450°F), or heat a grill pan over medium-high, and brush grate with oil. Thread shishitos and chicken onto skewers. Grill, turning occasionally, until just cooked through, about 8 minutes. Transfer to a platter, and garnish with cilantro. Serve with reserved marinade.


Recipe Summary

  • 1 small red bell pepper, chopped
  • 1/2 cup loosely packed fresh cilantro leaves, plus more for garnish
  • 1 small shallot, chopped
  • 2 tablespoons red wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon paprika
  • 2 garlic cloves, crushed
  • 2 piri piri or other bird&rsquos eye chiles, stemmed
  • 1 1/2 teaspoons dried oregano
  • 1 tablespoon kosher salt
  • 1 1/4 pounds boneless skinless chicken thighs, cut into 1-inch pieces
  • Canola oil, for brushing
  • 1 pound shishito peppers
  • 16 small wooden skewers, soaked in water 30 minutes

Place bell pepper, cilantro, shallot, vinegar, olive oil, paprika, garlic, chiles, oregano, and salt in a food processor process until smooth. Reserve 1/2 cup of the marinade. Combine chicken and remaining marinade in a large bowl, and refrigerate for at least 1 hour and up to 3 hours.

Preheat a grill to medium-high (about 450°F), or heat a grill pan over medium-high, and brush grate with oil. Thread shishitos and chicken onto skewers. Grill, turning occasionally, until just cooked through, about 8 minutes. Transfer to a platter, and garnish with cilantro. Serve with reserved marinade.


Recipe Summary

  • 1 small red bell pepper, chopped
  • 1/2 cup loosely packed fresh cilantro leaves, plus more for garnish
  • 1 small shallot, chopped
  • 2 tablespoons red wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon paprika
  • 2 garlic cloves, crushed
  • 2 piri piri or other bird&rsquos eye chiles, stemmed
  • 1 1/2 teaspoons dried oregano
  • 1 tablespoon kosher salt
  • 1 1/4 pounds boneless skinless chicken thighs, cut into 1-inch pieces
  • Canola oil, for brushing
  • 1 pound shishito peppers
  • 16 small wooden skewers, soaked in water 30 minutes

Place bell pepper, cilantro, shallot, vinegar, olive oil, paprika, garlic, chiles, oregano, and salt in a food processor process until smooth. Reserve 1/2 cup of the marinade. Combine chicken and remaining marinade in a large bowl, and refrigerate for at least 1 hour and up to 3 hours.

Preheat a grill to medium-high (about 450°F), or heat a grill pan over medium-high, and brush grate with oil. Thread shishitos and chicken onto skewers. Grill, turning occasionally, until just cooked through, about 8 minutes. Transfer to a platter, and garnish with cilantro. Serve with reserved marinade.


Watch the video: Kylling piri piri (May 2022).