Piri Piri Chicken


  • 10African bird’s eye chile peppers
  • 1 bunch cilantro
  • 2 cloves garlic, minced
  • 2 tablespoons vegetable oil
  • 2 teaspoons white vinegar
  • 2limes, juiced
  • 1 teaspoon salt, or to taste
  • 1 teaspoon fresh ground black pepper, or to taste
  • 1chicken breast, cut in half
  • 2chicken leg quarters with skin
  • Directions

  • Step 1

    Use rubber gloves to mince the chiles and place into a mixing bowl. Add cilantro, garlic, vegetable oil, vinegar, lime juice, salt, and black pepper. Mix piri piri sauce well.


  • Step 2

    Place chicken breasts and legs into a resealable plastic bag. Pour in piri piri sauce, seal the bag, and shake gently to completely cover chicken. Put the bag in the refrigerator to marinate at least 4 hours.

  • Step 3

    Remove bag from the refrigerator about 30 minutes before cooking to allow chicken to come to room temperature.

  • Step 4

    Preheat an outdoor grill for medium heat and lightly oil the grate.

  • Step 5

    Remove chicken from the bag; discard bag and cilantro. Cook chicken on the preheated grill, rotating as necessary to cook evenly, until juices run clear and an instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C), about 25 minutes.

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