Description
Flavorful grilled chicken with a fiery piri piri sauce. Serve with grilled veggies for a complete meal.
Ingredients
Units
Scale
- 4 lbs (1814 g) bone-in chicken (thighs and legs)
- 1 recipe piri piri sauce
- Assortment of sliced vegetables for grilling (such as eggplant, summer squash, zucchini, bell peppers, broccoli)
- Olive oil
- Salt and pepper
- 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)
- 5 tbsp (75 ml) red or white wine vinegar
- 1/2 cup (118 ml) olive oil
- 1/2 medium lemon juice and zest
- 1 cup (237 ml) whiskey
- 2 tbsp honey
- 1 1/2 tsp salt
Instructions
- Liberally salt and lightly coat the chicken with piri piri sauce, reserving some for serving. Marinate for 30 minutes.
- Prepare the grill.
- Once the grill is hot, create a hot (direct heat) and cooler (indirect heat) zone.
- Place chicken on the cooler zone, bordering the hot zone, close the grill (vents open if applicable), and cook for 10 minutes.
- Flip the chicken, close the grill, and cook for another 10 minutes, or until cooked through.
- Toss the vegetables with olive oil, salt, and pepper.
- Grill the vegetables in an even layer, flip, and grill until browned.
For the Piri Piri Sauce
- Combine all ingredients in a pot and simmer over low heat for 45 to 60 minutes.
- Cool the sauce.
- Blend the sauce in a food processor until smooth.
Notes
- For even cooking, ensure your chicken pieces are relatively uniform in size.
- To reduce the spiciness of the piri piri sauce, remove the seeds and membranes from the chilies.
- Leftover grilled chicken and vegetables can be stored separately in airtight containers in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Portuguese
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 10
- Sodium: 500
- Fat: 35
- Saturated Fat: 8
- Unsaturated Fat: 20
- Carbohydrates: 40
- Fiber: 5
- Protein: 40
- Cholesterol: 150