With Piri-Piri marinade you can put this popular Portuguese dish on the grill for a simple meal. Plan ahead since you need to allow at least 4 hours for the chicken to marinate.
What You Need
1 chicken (3 1/2 to 4 lb.) cut into 8 pieces.
Piri-Piri Marinade (recipe follows)
Rinse chicken and pat dry; trim off and discard excess fat. Put chicken pieces in a large glass bowl or resealable bag. Stir piri-piri marinade until well blended. Pour over chicken, and turn pieces to coat. Cover and chill at least 4 hours or up to 1 day, turning chicken occasionally.
With tongs, lift chicken from marinade, drain well, and lay on a barbecue grill over a solid bed of medium coals or medium heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds.); close lid on gas grill. Cook, turning occasionally, until skin is well browned and meat at bone is no longer pink (cut to test), 35 to 40 minutes total; brush occasionally with marinade until about 10 minutes before chicken is done. As pieces are done, transfer to a platter and cover loosely with foil to keep warm.
Garnish chicken with lemon wedges and serve with plenty of napkins. Makes 4 servings.
1/2 cup lemon juice
1/3 cup olive oil
1 or 2 dashes Angostura Bitters (optional)
2 tablespoons minced garlic
1 tablespoon hot chili flakes
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon ground cumin
1/2 teaspoon salt
In a small glass measure or a bowl, mix lemon juice, olive oil, garlic, chili flakes, oregano, thyme, cumin, and salt. Makes about 1 cup.