I used fresh lemon juice and marinated for 24 hrs but it just was nothing special.
Buy the chicken already cut into pieces or have your butcher cut it. It's important to bring the marinade to a simmer in step 3 to ensure that you have killed any bacteria from the raw chicken. Brush the piri-piri sauce over hot corn on the cob, drizzle it over the grilled chicken, and use it as a dunking sauce for the bread.
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- Calories: 719
- Calories from fat: 70%
- Protein: 48g
- Fat: 56g
- Saturated fat: 17g
- Carbohydrate: 4.7g
- Fiber: 0.4g
- Sodium: 560mg
- Cholesterol: 185mg
- 2 chickens (each 3 1/2 to 4 lb.), each cut into 8 pieces
- Piri-piri marinade
- 1/2 cup (1/4 lb.) butter
- Lemon wedges
- 1. Rinse chicken and pat dry; trim off and discard excess fat. Put chicken in a large bowl. Stir piri-piri marinade, pour over chicken, and turn pieces to coat. Cover and chill at least 4 hours or up to 1 day, turning chicken occasionally.
- 2. 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; keep a spray bottle of water handy to douse any flare-ups); 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.
- 3. Pour remaining marinade into a 1 1/2- to 2-quart pan over medium-low heat. Stirring occasionally, bring mixture to a simmer; adjust heat to maintain simmer. Add butter and stir until melted and incorporated; turn heat to low and stir occasionally until ready to serve. Pour sauce into a small bowl or pitcher.
- 4. Garnish chicken with lemon wedges and serve with sauce.
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