Barbecued Piri Piri
Chicken
Prep 10 minutes plus 4 hours to
marinate / Cook 25 minutes
Makes 1 cup sauce / Serves 4
Chicken
1 whole chicken (3lb/1½ kg), cut into eight pieces
Oil spray, to grease
Barbecued corn cobs, to serve
Lemon wedges, to serve
Piri Piri Sauce
4 red jalapeno chilies, roughly chopped
4 Thai chilies, roughly chopped
3 cloves garlic
2 teaspoons sweet paprika
2 teaspoons smoked paprika
1 teaspoon dried oregano
1 teaspoon kosher salt
¼ cup (60ml) fresh lemon juice
¾ cup (180ml) olive oil
¼ cup (60ml) whiskey
Method
1. To make piri piri sauce:
place chilies, garlic, sweet
paprika, smoked paprika, oregano, salt, lemon juice
into blender jug and secure lid.
2. PUREE
1 minute scraping sides half way through
mixing until almost smooth.
3. MIX
30 seconds. While blender is running remove
inner cap and gradually add all the oil to the sauce
until thickened.
2. Pour half of the piri piri sauce into a large resealable
plastic bag. Add the whiskey. Stir to combine. Place
remaining piri piri sauce in an airtight container
and store in the fridge.
3. Make deep diagonal cuts in chicken pieces. Add
to piri piri sauce in the resealable bag. Toss to coat.
Seal bag. Place in the fridge for 4 hours, or overnight,
to marinate.
4. Heat a barbecue or skillet to medium-high heat.
Spray chicken with oil. Cook for 20 – 25 minutes,
turning occasionally or until charred and cooked
through.
Serve
With remaining piri piri sauce, corn cobs and
lemon wedges.
the Fresh & Furious
™
