Piri Piri Chicken is an incredibly flavorful dish that originated in Mozambique and Portugal but has since gained global popularity. The spicy African bird’s eye chili, known as piri-piri, is the star of this recipe, lending a delightfully fiery kick to the succulent chicken. To create your own Piri Piri Chicken, follow these simple steps:
- Prepare your ingredients: You will need 1 whole chicken (cut into pieces if preferred), 8 piri-piri peppers or 2 teaspoons of chili flakes (adjust according to desired spiciness), 3 cloves garlic (minced), juice from 1 lemon, 2 tablespoons olive oil, 1 teaspoon each of paprika and dried oregano, a pinch of salt and pepper, and 4 tablespoons tomato paste.
Marinate the chicken: In a large bowl, combine the garlic, chili peppers or flakes, lemon juice, olive oil, paprika, oregano, salt, and pepper. Mix well until thoroughly combined. Add your chicken pieces to the marinade and ensure that all surfaces are coated evenly. Refrigerate for at least 30 minutes, but preferably overnight, to allow the flavors to infuse.
Grill or bake: If using a grill, preheat it to medium-high heat and cook chicken pieces until they reach an internal temperature of 165°F (74°C) – about 8 minutes per side for bone-in parts. For oven baking, preheat the oven to 375°F (190°C). Place the marinated chicken pieces on a wire rack set inside a baking pan with foil beneath to catch any drippings. Bake until cooked through – about 40 minutes for bone-in parts.
Create the glaze: In a small saucepan, combine tomato paste with a splash of water and heat over medium heat, stirring frequently. Cook the mixture for approximately 5 minutes to slightly thicken. Remove from heat and set aside.
Finish your chicken: When the chicken is fully cooked, remove it from the grill or oven and brush with the tomato glaze on both sides of each piece. Return the chicken to the heat source for an additional 2-3 minutes per side until the glaze becomes sticky and slightly charred.
Serve: Remove the chicken from the heat and allow it to rest for a few minutes before serving. This dish pairs beautifully with grilled vegetables, steamed rice or potatoes, and a cold beer or glass of wine. Enjoy!
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