You are more than likely saying Piri Piri chicken? What in the who is that? Well it is by far the best barbecue chicken I have ever ever had! We went to a Portuguese barbecue restaurant a few weeks back and wow! I have never seen so much food let alone barbecued meats. If you are not familiar with it you need to be. To me Piri Piri is the secret to the best chicken in the world. Without Piri Piri, chicken is just chicken. The origins of the sauce come from Angola and Mozambique, who both have ancient versions of chili sauce and who customarily use chillies in their cooking. You could almost say that chili occurs no where else in Portuguese cooking, at least only as an exotic ingredient and certainly not in any other national, fundamental dish. This version given to me by my Portugese coworker its not to spicy but just perfect. Add the hot pepper gradually if you do not like a little heat.
*Traditionally you use a whole cracked chicken. I only had Boneless Breasts.
5 Boneless Chicken breasts
(8 red malaguetas, about 8-10 cms long, finger width, but not sweet like Thai chillies)
3 green malaguetas) I could not find these at my local market so I used 4 chili peppers, cleaned and finely chopped
teaspoon of sweet paprika
zest of one lemon
clove of garlic
1 cup extra virgin olive oil
pinch of rock salt
wine glass of either balsamic vinegar, port, brandy or scotch.
You put all the ingredients into a blender or a food processor and grind it up until it looks good. I marinated my chicken in it for a few hours before barbequing. Grill to your liking.