Piri Piri Chicken

My Famous Piri Piri Chicken has been so constantly requested by everyone, I feel like it’s my new go-to! I’ve done Piri Piri wings, thighs, quarters, and now thanks to West Side Beef a flattened chicken. This bad boy marinates forever, cooks low and slow, and is finished off on the grill for that classic char. 

If you don’t have time to blend up your own Piri Piri sauce, I highly recommend PC’s bottled Piri Piri sauce  if you want to skip the homemade sauce steps. If you’re up for a 10/10 bang on sauce, check out my recipe below!

Ingredients

  • 1 & 1/4 cup olive oil

  • ¼ cup chopped onions

  • ½ medium red pepper

  • 2-3 fresh jalapeno peppers coarsely chopped, seeds removed

  • 5 fresh chili pepper or more coarsely chopped

  • 1.5 tablespoon smoked paprika

  • 1 ½ teaspoon pink himalayan salt plus more to taste.

  • 1 teaspoon freshly ground pepper

  • 8 garlic cloves

  • Juice of 1 lemon

  • 4-5 large basil leaves

  • 1-2 tablespoon fresh oregano

  • ¼ cup red wine vinegar

How To:

  1. Blend red pepper, jalapeno pepper, chilli pepper, garlic, basil , oregano, and onions in a food processor or blender. Add olive oil to facilitate blending. Then mix in smoked paprika, lemon juice black or white pepper and vinegar. Adjust for salt and seasoning. Refrigerate and use when ready

This flattened chicken recipe comes to life with red onions, sweet bell peppers, and some fresh parsley. Make sure you allot yourself 2.5 - 3 hours for this recipe, but don’t worry because you’ll walk away from the oven for large chunks of time while it does its thing.

Ingredients:

How To:

  1. In a large freezer bag or bowl, marinate the chicken in 3/4 of piri piri sauce. Let sit in fridge to marinate for at least 3 hours. I recommend 24 - 30 hours though. Let come up to room temp by removing from fridge 30 - 45 mins before you begin to cook.

  2. Pre-heat oven to 325 degrees C.

  3. Add Chicken and sauce to bakeware, bake covered for 1 hour. Baste chicken in sauce and juices. Put back in oven covered for another 45 mins. Baste again. Cook for another 30 mins at 375.

  4. Remove chicken from dish. Add Peppers and onions, cook for 30 minutes. Meanwhile, baste chicken with remaining piri piri sauce, transfer to grill. Grill until charred on both sides (5-6 mins each side, 3-4 flips, basting in between).

  5. Remove from grill, transfer back to bakeware with peppers and onions.

  6. Serve hot with side salad. Careful — the chicken will be falling apart!

  7. Enjoy!

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Angie Taylor