Piri Piri Chicken
This is Portuguese-African fire on a plate. The key is a vibrant, blended sauce that's used as both a marinade and a finishing baste, building up layers of heat and flavor. Cutting slits into the chicken is a non-negotiable step; it's what allows that sauce to penetrate deep into the meat.
Ingredients
For the Chicken
- 3 pounds bone-in skin-on chicken thighs
- Diamond Crystal kosher salt
For the Piri Piri Sauce
- 1 12-ounce jar roasted red bell peppers drained
- 4-6 red Fresno chiles stemmed
- 5 cloves garlic peeled
- 1/2 cup fresh cilantro leaves and tender stems
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- 2 teaspoons smoked sweet paprika
- 1 1/2 teaspoons Diamond Crystal kosher salt
- 4 tablespoons unsalted butter
- 1/4 cup fresh lemon juice
Method
- Blend roasted peppers, chiles, garlic, cilantro, oil, vinegar, paprika, and salt until smooth.
- Heat sauce in saucepan with butter until melted, then stir in lemon juice.
- Pat chicken dry and cut 2-3 shallow slits in each thigh.
- Coat chicken with half the sauce, reserve remainder. Marinate 1-4 hours in refrigerator.
- Set up grill for two-zone cooking: high heat (450-500F) and low heat.
- Season marinated chicken with salt. Grill skin-side down on hot side 3-4 minutes until charred.
- Move to cool side, flip, cover and cook 15-20 minutes.
- Baste with reserved sauce during final 5 minutes, flipping frequently.
- Cook until internal temp reaches 165F.
- Rest 5-10 minutes before serving.
Notes
Watch carefully during basting as sauce can burn quickly.