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Piri Piri Chicken Recipe (serves 8)
About 7-10 pounds of whole chicken about two whole chickens or 6-8 pounds of legs and thighs
Piri Piri Sauce: (This makes enough. Piri Piri Marinade/Sauce for about 2 whole chickens)
1 Medium onion -(about a cup of chopped onion)
1/4 Cup white wine vinegar
6 garlic cloves
12 piri peppers (or 2 TBSP a hot sauce)
1 TBSP sugar
2 tsp salt
1 tsp black pepper
1 lemon zest from one lemon
1 juice from one lemon
3 TBSP extra virgin olive oil
6-12 bay leaves (don’t put in food processor)
2 TBSP paprika or smoked paprika
1 red bell pepper
1 TBSP oregano
1 TBSP thyme
1. Put all of the ingredients except the Bayleaf and chicken in the food processor. Purée until smooth about two minutes
2. Spatchcock chicken by removing the chickens back and flattening out the chicken. Cut some slits in to the chicken breast, Thigh, and rest me to allow the marinade to penetrate further.
3. Optional: you could reserve a quarter cup of the hot sauce and add an additional quarter cup of extra-virgin olive oil and 2 tablespoons of vinegar to make a delicious hot sauce; that can be used to drizzle over the chicken when it is done cooking.
4. Put the chicken in a large bowl and toss with the piri piri sauce. Marinate from 8 to 24 hours.
5. Barbecue grill the chicken for about 40 to 60 minutes until the internal temperature is 160 F. Or put a 400 F oven For about 40 to 60 minutes or until the temperature reaches 160°F
For whole chicken or chicken legs and thighs with the "bone in," you can figure you will need about 13 to 14 oz of chicken per person.
