Piri-Piri Chicken
Serves: 3
Imelda VonRueden
1 January 1970
Based on User reviews:
50
Spice
58
Sweetness
45
Sourness
43
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
3 tbsps
Butter1 cup
Cilantro (chopped fresh)1 cup
Sauce (piri-piri)1 cup
Lemon Juice (fresh)1 large
Shallot (peeled, quartered)1 tsp
Coarse Kosher SaltDirections:
1
For glaze: Melt butter in small saucepan over medium-high heat
2
Add cilantro and garlic; cook until garlic begins to brown, about 2 minutes
3
Add piri-piri sauce and lemon juice
4
Reduce heat to medium-low; simmer 2 minutes
5
DO AHEAD: Glaze can be made up to 1 day ahead
6
Cover and chill
7
Rewarm before using
8
Melt butter in small saucepan over medium-high heat
9
Add cilantro and garlic; cook until garlic begins to brown, about 2 minutes
10
Add piri-piri sauce and lemon juice
11
Reduce heat to medium-low; simmer 2 minutes
12
DO AHEAD: Glaze can be made up to 1 day ahead
13
Cover and chill
14
Rewarm before using
15
For chicken: Finely chop cilantro, ginger, shallot, and garlic in processor
16
Add piri-piri sauce, 1/4 cup oil, lemon juice, coarse salt, and pepper; process marinade to blend
17
Place chicken, skin side up, on work surface
18
Using palm of hand, press on breastbone to flatten chicken
19
Tuck wing tips under
20
Pour half of marinade into 11x7x2-inch glass baking dish
21
Open chicken like book; place skin side down in single layer in dish
22
Pour remaining marinade over
23
Cover; chill at least 4 hours or overnight, turning chicken occasionally
24
Remove top rack from barbecue
25
Prepare barbecue (medium heat)
26
If using 2-burner gas grill, light 1 burner
27
If using 3-burner gas grill, do not light center burner
28
If using charcoal grill, light briquettes in chimney and pour onto 1 side of lower grill rack
29
Place disposable aluminum pan on unlit part of grill
30
Place upper grill rack on barbecue; brush with oil
31
Remove chicken from marinade
32
Arrange skin side up on grill rack above drip pan
33
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
34
Transfer to platter
35
Pour warm glaze over
36
Finely chop cilantro, ginger, shallot, and garlic in processor
37
Add piri-piri sauce, 1/4 cup oil, lemon juice, coarse salt, and pepper; process marinade to blend
38
Place chicken, skin side up, on work surface
39
Using palm of hand, press on breastbone to flatten chicken
40
Tuck wing tips under
41
Pour half of marinade into 11x7x2-inch glass baking dish
42
Open chicken like book; place skin side down in single layer in dish
43
Pour remaining marinade over
44
Cover; chill at least 4 hours or overnight, turning chicken occasionally
45
Remove top rack from barbecue
46
Prepare barbecue (medium heat)
47
If using 2-burner gas grill, light 1 burner
48
If using 3-burner gas grill, do not light center burner
49
If using charcoal grill, light briquettes in chimney and pour onto 1 side of lower grill rack
50
Place disposable aluminum pan on unlit part of grill
51
Place upper grill rack on barbecue; brush with oil
52
Remove chicken from marinade
53
Arrange skin side up on grill rack above drip pan
54
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
55
Transfer to platter
56
Pour warm glaze over