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Piri-Piri Chicken |
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Serves: 4 Print this RecipeSOUTH AFRICA Advance Preparation: 4 to 12 hours for marinating the chicken Piri-piri is the Portuguese name for a hot sauce made with tiny fiery chiles and vinegar. The chile was a New World food, of course, and the Portuguese seafarers of the fifteenth and sixteenth century deserve credit for introducing it to the rest of the world. You still find the sauce in Portugal and former Portuguese colonies of Brazil, Macao, Goa, Angola, and Mozambique. The South African love of piri-piri no doubt comes from the two last, its northern neighbors. Note that at Brazilian markets, piri-piri goes by the name of molho malagueta (malagueta pepper sauce). For a mail-order source, see one of the hot sauce companies listed in the Mail-Order section. In a pinch you could use Tabasco sauce or even a Caribbean scotch bonnet chilenbased hot sauce, but if you do, add a tablespoon or two of vinegar to the marinade. 2 chicken, whole (3 1/2 to 4 pounds each) 1/2 cup olive oil, extra-virgin 8 tablespoons butter, (1 stick), salted, melted 1/3 cup lemon juice, fresh 3 to 4 tablespoons hot sauce, Portuguese (see recipe under sauces, "Portugese Hot Sauce"), malagueta pepper sauce, or other hot sauce (as much as you and your guests can bear) 1 tablespoon paprika, sweet 1 teaspoon coriander, ground 3 cloves garlic, peeled 3 scallion, both white and green parts, trimmed and sliced 3 tablespoons parsley, coarsely chopped fresh Italian (flat-leaf) parsley 1 piece ginger, fresh (1 inch), thinly sliced 2 bay leaves, crumbled 1/2 teaspoon salt 1/2 teaspoon black pepper, freshly ground 1. Remove and discard the fat just inside the body cavities of the chickens. Remove the packages of giblets and set aside for another use. Rinse the chickens, inside and out, under cold running water, then drain and blot dry, inside and out, with paper towels. Spatchcock the chickens, then place in a large, nonreactive bowl or baking dish and set aside while you prepare the marinade/sauce. 2. Combine the oil, melted butter, lemon juice, Portuguese Hot Sauce, paprika, coriander, garlic, scallions, parsley, ginger, bay leaves, salt, and pepper in a blender and process to a smooth purée. Pour half this sauce over the chickens in the bowl and coat the chickens with it, using your hands. Set aside the remaining mixture to serve with the chickens. Cover and let the chickens marinate, in the refrigerator, for 4 to 12 hours (the longer the better); transfer the remaining sauce to a small bowl and refrigerate, covered, until serving time. Bring the sauce to room temperature before serving. 3. Set up the grill for indirect grilling, placing one large or two smaller drip pans in the center, and preheat to medium (see Note). 4. When ready to cook, oil the grill grate. Place the chickens, skin side up, on the hot grate, reserving any marinade in the bowl. Brush the chickens with the marinade, then cover the grill and cook for 30 minutes. Uncover and brush the chickens with any remaining marinade. Cover again and continue grilling the chickens until the juices run clear when the tip of a skewer or sharp knife is inserted in the thickest part of a thigh or an instant-read meat thermometer inserted in the inner muscle of a thigh registers 180°F, 30 to 45 minutes more. If a crisp skin is desired, place the chickens, skin side down, on the grill grate directly over the fire for the last 5 to 10 minutes. 5. Using long spatulas, carefully transfer the chickens to a cutting board or platter and let stand for 5 minutes before carving. Serve accompanied by the reserved sauce. Serves 4 to 8 Note: For a smokier flavor, you can cook the chickens using the direct method rather than the indirect method. Preheat the grill to medium, oil the grate, and add the chickens to the hot grate skin side down. Grill, uncovered, for 15 to 20 minutes per side, turning the birds very carefully with long spatulas so they stay in one piece. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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