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Piri Piri Chicken and Vinho Verde Wine

  • Author: Linda Schneider



Piri Piri Chicken

  • 4 pounds bone-in chicken (thighs and legs)
  • 1 recipe piri piri sauce (recipe below+)
  • Assortment of sliced vegetables for grilling (such as eggplant, summer squash, zucchini, bell peppers, broccoli)
  • Olive oil
  • Salt and pepper

Piri Piri Sauce

  • 1 medium head of garlic (cloves removed from skins)
  • 1 medium yellow onion (finely chopped)
  • 16 red bird’s eye chiles (a few less depending on desired heat level)
  • 4 red long chiles (such as red jalapeño, cayenne, or Fresno, roughly chopped)
  • 1/3 cup plus 2 tablespoons red or white wine vinegar
  • 1/2 cup olive oil
  • 1/2 medium lemon juice and zest
  • 1 cup whiskey
  • 2 tablespoons honey
  • 1 1/2 teaspoons salt


Piri Piri Chicken

  1. Liberally salt and then lightly coat the chicken with some of the piri piri sauce, reserving the rest for serving. Allow the chicken to marinate for 30 minutes or so as you prepare the grill. Once the grill is hot, create a hot zone (direct heat) and a cooler zone (indirect heat) on the grill for cooking the chicken. Place chicken on the grill on the cooler zone, just bordering the hot zone, close/cover the grill (vents open, if applicable), and cook for 10 minutes. After 10 minutes, flip chicken pieces, close grill, and cook for another 10 minutes or so until completely cooked through.
  2. Toss the vegetables with the olive oil. Season with salt and pepper. Grill the vegetables in an even layer, flip, and continue to grill until nicely browned.

Piri Piri Sauce

  1. Combine all ingredients in a pot. Simmer over low heat for 45 to 60 minutes. Cool. Blend in a food processor until smooth.
  • Category: Main
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