PIRRI PIRRI RECIPES

Name: Pirri-Pirri Chicken
Prep time: 1 h 5 min
Cook time: 1 h
Total time: 2 h 5 min
Yield: 4 serving(s)
Ingredients: 6 birds eye chiles, finely chopped with seeds; 1 teaspoon coarse salt; 1/2 cup olive oil; 3/4 cup cider vinegar; 1 garlic clove, crushed; 4 maryland chicken pieces; 4 lemon wedges

PIRRI-PIRRI CHICKEN RECIPE - FOOD.COM

Pirri-Pirri Chicken Recipe - Food.com image

The lemon squeezed over the chicken gives this dish a nice flavour. Any chicken that is still on the bone can be used for this recipe. Pirri-pirri is also great for barbecuing prawns. If you want a milder heat in your Pirri-pirri, deseed the chillies. This recipe was acquired from a neighbor at one of our annual neighbor Christmas BBQ get togethers. Pirri-pirri always adds a little bite to a Barbie night.

Total Time 2 hours 5 minutes

Prep Time 1 hours 5 minutes

Cook Time 1 hours

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

6 birds eye chiles, finely chopped with seeds
1 teaspoon coarse salt
1/2 cup olive oil
3/4 cup cider vinegar
1 garlic clove, crushed
4 maryland chicken pieces
4 lemon wedges

Steps:

For the marinade, combine the chillies, salt, olive oil, cider vinegar and garlic in a jar.
Seal and shake well to combine.
Place the chicken pieces in a shallow dish and pour on the marinade.
Cover and marinate for 1 hour, or overnight.
Cook the chicken on a hot barbecue or chargill plate or under a hot grill (broil) as close to the flame as possible, basting regularly with the marinade, for 50-60 minutes, or until the chicken is cooked through and the skin begins to crisp.
Serve with lemon wedges, corn cobs and steamed green beans.

Nutrition Facts : Calories 279, FatContent 27.3, SaturatedFatContent 3.8, CholesterolContent 0, SodiumContent 590.8, CarbohydrateContent 8.1, FiberContent 1.7, SugarContent 3.8, ProteinContent 1.5

PIRI PIRI CHICKEN RECIPE | ALLRECIPES

Piri Piri Chicken Recipe | Allrecipes image

Chicken is marinated in a spicy piri piri pepper sauce, then grilled for this simple but flavorful African-inspired recipe. I like to serve this with a cool yogurt sauce and fonio pilaf.

Provided by Buckwheat Queen

Categories World Cuisine African

Total Time 5 hours 5 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 2 servings

Number Of Ingredients 10

Ingredients

10 African bird's eye chile peppers
1 bunch cilantro
2 cloves garlic, minced
2 tablespoons vegetable oil
2 teaspoons white vinegar
2 limes, juiced
1 teaspoon salt, or to taste
1 teaspoon fresh ground black pepper, or to taste
1 chicken breast, cut in half
2 chicken leg quarters with skin

Steps:

Use rubber gloves to mince the chiles and place into a mixing bowl. Add cilantro, garlic, vegetable oil, vinegar, lime juice, salt, and black pepper. Mix piri piri sauce well.
Place chicken breasts and legs into a resealable plastic bag. Pour in piri piri sauce, seal the bag, and shake gently to completely cover chicken. Put the bag in the refrigerator to marinate at least 4 hours.
Remove bag from the refrigerator about 30 minutes before cooking to allow chicken to come to room temperature.
Preheat an outdoor grill for medium heat and lightly oil the grate.
Remove chicken from the bag; discard bag and cilantro. Cook chicken on the preheated grill, rotating as necessary to cook evenly, until juices run clear and an instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C), about 25 minutes.

Nutrition Facts : Calories 500.9 calories, CarbohydrateContent 6.3 g, CholesterolContent 175.2 mg, FatContent 28.1 g, FiberContent 1.6 g, ProteinContent 54.3 g, SaturatedFatContent 6 g, SodiumContent 1345.1 mg, SugarContent 1.8 g

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PIRI PIRI SAUCE RECIPE | FOOD NETWORK

It’s hard to go a day in Mozambique without eating something that’s touched with piri piri sauce (sometimes written as peri peri). The sauce, made with chiles, citrus, and oil, is Portuguese in origin, but peri is actually the Swahili word for “chile” and refers to a specific type of chile pepper that is said to have been first cultivated in Africa. While the sauce is traditionally made with piri piri chiles, all different kinds of hot peppers work well. We found that red Fresno chiles, readily available in the United States and not quite as hot as jalapeños, work really well. However, if you can only find jalapeños, just use three fresh ones in place of the red Fresno chiles. Use the sauce anywhere you would use sriracha. Try it on grilled chicken, toss it with raw cashews and then roast them for a great snack with cocktails, stir it into a seafood stew, or use it for Prego Rolls (Steak and Piri Piri Sandwiches).
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Reviews 5
Total Time 10 minutes
Category condiment
Cuisine african

In the jar of a blender, combine the chiles, garlic, ginger, lime juice, oil, sugar, and salt and puree until smooth. Season to taste with more salt or sugar if you’d like. Transfer to a jar and store, covered, in the refrigerator for up to 2 weeks.

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PIRI-PIRI CHICKEN RECIPE RECIPE | EPICURIOUS

Piri-piri chicken is a spicy dish with roots in both Africa and Portugal. The dish was created in Angola and Mozambique when Portuguese settlers arrived with chile peppers (known as piri-piri in Swahili). Timing note: The chicken needs to marinate for at least four hours before being grilled.
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Remove chicken from marinade. Arrange skin side up on grill rack above drip pan. Cover barbecue; grill until skin is browned and instant-read thermometer inserted into thickest part of thigh registers 165°F, turning often, about 40 minutes. Transfer to platter. Pour warm glaze over.

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1. In a blender, combine the onion, olive oil, vinegar, lemon juice, garlic, chiles, ginger, salt, smoked paprika, sweet paprika, oregano, cayenne, and ? cup water. Blend on high speed until smooth. 2. Dry the chicken with paper towels. Using sharp kitchen shears or a sharp knife, cut along one side of the backbone, leaving the other side attached. Lay the chicken breast-side up on a cutting board and press down on the breastbone with your hands to flatten the chicken. Put the chicken in a large zip-top plastic bag and pour in the marinade. Massage the marinade all over the chicken, then squeeze as much air out of the bag as possible and seal. Place it on a baking sheet with the chicken breast-side down and refrigerate for at least 4 hours or up to overnight. 3. Preheat the oven to 425?F. Line a 4-inch-deep roasting pan with parchment paper. 4. Remove the chicken from the marinade, letting any excess drip off (discard the bag). Place the chicken in the prepared roasting pan and roast on the bottom rack for 40 to 45 minutes, until the thickest part of the thigh registers 165?F on an instant-read thermometer. Use a turkey baster or large spoon to baste the chicken with the rendered juices in the pan. 5. Set the oven to broil but keep the chicken on the bottom rack (putting the parchment paper closer to the broiler could cause it to catch fire). Broil for 4 to 5 minutes, until the skin is golden brown and crispy. 6. Transfer the chicken to a grooved cutting board to catch any juices and let it rest for 5 to 10 minutes before carving and serving.

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PIRI-PIRI CHICKEN RECIPE RECIPE | EPICURIOUS

Remove chicken from marinade. Arrange skin side up on grill rack above drip pan. Cover barbecue; grill until skin is browned and instant-read thermometer inserted into thickest part of thigh registers 165°F, turning often, about 40 minutes. Transfer to platter. Pour warm glaze over.

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PIRI PIRI CHICKEN RECIPE | FOOD & WINE

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PIRI PIRI | MARTHA STEWART

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Reviews 0
Category Appetizers

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