Piri Piri Chicken

Every four years, the World Cup comes to the global stage with much passion and fanfare. Our family has a tradition to pick a team playing each day, and cook a famous dish from that country. It’s an interactive, multi-dimensional way to experience a different culture on a deeper level. My kids have an opportunity to experience flavors and textures from around the world through a context they know and love – soccer!

Today’s recipe is from Portugal, with roots from Africa — Piri-Piri Chicken. Serve alongside Roasted Potatoes or Portuguese Cauliflower Rice.

Piri Piri Chicken

Print Recipe
Serves: 4-6 Cooking Time: About 1 hour

Ingredients

  • 1/2 cup sweet onion, minced
  • 4 cloves garlic, minced
  • 2" piece ginger, minced
  • 4 lemons, zest + juice
  • 1/4 cup fresh cilantro, chopped
  • 1/2 cup piri-piri sauce, or other hot pepper sauce
  • 1/4 cup olive oil
  • 1 tsp. kosher salt
  • Additional 2 tbsp. olive oil
  • 4 skin-on chicken breasts
  • 4 skin-on chicken drumsticks

Instructions

1

Combine first 8 ingredients into bowl and mix well. Place 3/4 of mixture in large container (large enough to hold 8 pieces of chicken). Set aside remaining quarter of mixture in fridge.

2

Place raw chicken in large container with Piri-Piri mixture. Coat chicken well on all sides. Allow to marinate for at least 4 hours or up to overnight.

3

Preheat oven to 350 degrees.

4

After four hours or so, heat a large Dutch oven, skillet, or saute pan over medium-high heat. Add 2 tbsp. olive oil. Place chicken, skin side down, in oil. Sear chicken skin for about 4-5 minutes and then turn to cook other sides. Chicken will not be cooked through at this point.

5

Transfer chicken (in same dish) to preheated oven. Make sure chicken is skin-side up. Cook for 25 minutes and then pour additional sauce on top of chicken. Cook for another 10 minutes, or until internal temperature reaches 165 degrees.

6

Spoon juice from bottom of dish on top of chicken before serving. Top with cilantro.

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