Chicken peri peri (piri piri, pili pili)
Chicken peri peri (piri piri, pili pili) might be a good recipe to expand your main course recipe box. One portion of this dish contains around 36g of protein, 29g of fat, and a total of 428 calories. This recipe serves 4 and costs $1.99 per serving. This recipe from Casaveneracion requires bird's eye chilis, chicken, garlic, and juice of lemon. 20 people were glad they tried this recipe. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a gluten free, dairy free, and whole 30 diet. Overall, this recipe earns a pretty good spoonacular score of 54%. Similar recipes include peri peri sauce , how to make peri peri or piri piri sauce, Shrimp Pili Pili, and Peri-Peri chicken salad with charred corn.
Servings: 4
Ingredients:
4 to 5 bird's eye chilis
1 whole chicken, about 1.5 kg., split along the breast and spread to open
1/4 to 1/3 c. of olive oil (doesn't have to be extra virgin), or just enough to puree the chilis
1/2 tsp. of cumin
4 cloves of garlic
juice of half a lemon
1 tsp. of paprika
1 tbsp. of salt
Equipment:
frying pan
food processor
blender
mortar and pestle
sauce pan
grill
oven
Cooking instruction summary:
InstructionsIn an oil-free frying pan, dry fry the chilis for a few minutes. Cool then roughly chop, discarding the stems.While the chilis cool, peel and grate the garlic.Put the garlic, chilis, cumin, paprika and salt in a blender or food processor. Pour in the olive oil and lemon juice. Process until smooth. You now have your marinade.(Note that a mortar and pestle will do the job too. Just grind the spices with a tablespoonful of olive oil until you have a paste then just stir in the rest of the olive oil and the lemon juice.)Rub the marinade on every surface of the chicken. Place in a covered container and leave in the fridge to absorb the flavors for several hours.Grill the chicken over live coals (or in a convection oven) until the skins are browned and lightly charred and the meat is cooked through. To test for doneness, pierce the thickest part of the meat (the thigh or the breast) and if the juices run clear, the chicken is done.While the chicken cooks, pour the leftover marinade in a small sauce pan and boil for about two minutes.To serve, place the grilled chicken on a plate. Pour the boiled marinade over it and serve at once with rice or flat bread.
Step by step:
1. In an oil-free frying pan, dry fry the chilis for a few minutes. Cool then roughly chop, discarding the stems.While the chilis cool, peel and grate the garlic.
2. Put the garlic, chilis, cumin, paprika and salt in a blender or food processor.
3. Pour in the olive oil and lemon juice. Process until smooth. You now have your marinade.(Note that a mortar and pestle will do the job too. Just grind the spices with a tablespoonful of olive oil until you have a paste then just stir in the rest of the olive oil and the lemon juice.)Rub the marinade on every surface of the chicken.
4. Place in a covered container and leave in the fridge to absorb the flavors for several hours.Grill the chicken over live coals (or in a convection oven) until the skins are browned and lightly charred and the meat is cooked through. To test for doneness, pierce the thickest part of the meat (the thigh or the breast) and if the juices run clear, the chicken is done.While the chicken cooks, pour the leftover marinade in a small sauce pan and boil for about two minutes.To serve, place the grilled chicken on a plate.
5. Pour the boiled marinade over it and serve at once with rice or flat bread.
Nutrition Information:
covered percent of daily need
