Piri-Piri Chicken
The spiciness of peri-peri sauce can be adjusted by the amount of chilies, or even using less spicy kinds of chilies. The best way to cook Peri-Peri Chicken is to grill it. For those without an outdoor grill, baking in the oven works great, although the smoky grilled flavor is unmatched. If you have a BBQ grill, use it! The sauce takes less than 5 minutes to make, and marinating the chicken ahead of time is key. You will love this chicken IF you can bear the heat!
The spiciness of peri-peri sauce can be adjusted by the amount of chilies, or even using less spicy kinds of chilies. The best way to cook Peri-Peri Chicken is to grill it. For those without an outdoor grill, baking in the oven works great, although the smoky grilled flavor is unmatched. If you have a BBQ grill, use it! The sauce takes less than 5 minutes to make, and marinating the chicken ahead of time is key. You will love this chicken IF you can bear the heat!
- Carbohydrate 5.71048750178113 g
- Cholesterol 171.1 mg
- Fat 10.4277750004138 g
- Fiber 1.23740001796486 g
- Protein 69.1345900004716 g
- Saturated Fat 1.9193285000671 g
- Serving Size 1 1 Serving (343g)
- Sodium 630.916250001086 mg
- Sugar 4.47308748381628 g
- Trans Fat 1.19943600004154 g
- Calories 406 calories
Step-by-step
- In a blender combine everything except the chicken and the extra salt, blend until very smooth.
- Score chicken legs with a knife a few times.
- Pour 1/3 cup of the sauce over chicken and toss well. I sprinkle a few dashes of extra salt on top of chicken. Marinade the chicken at least 1 hour or overnight.
- Grill your chicken or bake.
- To bake, preheat the oven to 425ºF
- Place chicken on a baking pan lined with foil, spray with oil,and place chicken. Bake for 15 minutes, turn over, baste with extra sauce, and continue to bake for another 10 minutes or until chicken is cooked and browned.
- Serve with extra sauce on the side.
The ingredient list omits how fiercely chili seeds cling to blender blades, meaning oils and juices require a full sixty seconds of high-speed processing to emulsify properly into a cohesive marinade rather than separating into pools of citrus and fat.
Scaling Proportions in Limited Space
Adapting this formulation for smaller batches requires precision, particularly since reducing garlic cloves and fresh chili peppers below certain thresholds yields a watery sauce that fails to cling to poultry surfaces. Cutting the yield in half works well, but retain a full minimum of two garlic cloves to maintain aromatic depth. When multiplying quantities upward in a compact kitchen, avoid overcrowding the blender jar; process aromatics in sequential batches if exceeding a standard four-cup capacity.
The Critical Marination Window
Allowing poultry to rest in the acidic purée for at least one hour breaks down surface proteins, while extending that window up to twelve hours deepens flavor penetration significantly. When transitioning from outdoor charcoal setups to indoor oven roasting at 425 degrees Fahrenheit, lining the sheet pan with heavy-duty foil prevents sticky sugars from scorching permanently onto metal surfaces during the final ten minutes of browning.
