Piri Piri Chicken
Spicy marinated chicken grilled to perfection with a homemade African bird's eye chile sauce and fresh lime.
- 305
- min
- 2
- servings
- ~510
- kcal per serving
- Difficulty:
- Medium
01Method
- 1
Wearing rubber gloves, finely mince the chile peppers and transfer them to a mixing bowl. Combine with cilantro, garlic, vegetable oil, vinegar, lime juice, salt, and black pepper, then stir everything together into a cohesive piri piri sauce.
- 2
Place the chicken breasts and leg quarters into a resealable bag. Pour the sauce over the chicken, seal, and gently shake to coat all the pieces evenly. Refrigerate and allow to marinate for a minimum of 4 hours.
- 3
About 30 minutes before you plan to cook, take the bag out of the refrigerator so the chicken can come up to room temperature.
- 4
Heat an outdoor grill to medium and lightly grease the grate with oil.
- 5
Take the chicken out of the bag and discard both the bag and any large pieces of cilantro. Grill the chicken, turning as needed for even cooking, until the juices run clear and an instant-read thermometer inserted at the thickest part registers at least 74°C (165°F), approximately 25 minutes.
Allergens
None of the 14 tracked allergens according to the catalog's ingredient data.
Allergen information is derived from ingredients and is indicative. Always check the label of the actual product.
