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:

Quickview
428k Calories
36g Protein
28g Total Fat
4g Carbs
9% Health Score
Limit These
Calories
428k
21%

Fat
28g
45%

  Saturated Fat
8g
52%

Carbohydrates
4g
2%

  Sugar
1g
2%

Cholesterol
142mg
48%

Sodium
1880mg
82%

Get Enough Of These
Protein
36g
72%

Vitamin B3
13mg
66%

Vitamin C
36mg
44%

Selenium
28µg
40%

Vitamin B6
0.79mg
39%

Phosphorus
295mg
30%

Vitamin B5
1mg
18%

Zinc
2mg
17%

Vitamin B2
0.26mg
15%

Vitamin A
679IU
14%

Potassium
461mg
13%

Iron
2mg
12%

Magnesium
45mg
11%

Vitamin B12
0.59µg
10%

Vitamin B1
0.14mg
9%

Manganese
0.14mg
7%

Copper
0.13mg
7%

Vitamin E
0.88mg
6%

Folate
20µg
5%

Vitamin K
5µg
5%

Calcium
34mg
3%

Vitamin D
0.38µg
3%

Fiber
0.57g
2%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Overnight Oatmeal
Beef Tenderloin Sliders
Easy Blender Chocolate Mousse (and Wolf Gourmet High Performance Blender Giveaway)
Hurricane Rum Balls
Tarte Flambe with Herbed Creme Fraiche, Aged Cheddar, Caramelized Vidalia, Double Smoked Bacon, Softly Scrambled Eggs and Goat Cheese
Dinner Tonight: Spaghetti all'Amatriciana
Roast Pork and Peameal Bacon Sandwich
Garlic Rosemary Mashed Potatoes + Thanksgiving Day Menu
Seared Tuna on Baked Flour Tortilla Chips
Apple Ham Salad
Food Trivia

Australians are the world's biggest meat eaters, consuming almost 200lbs each every year, closely followed by Americans.

Food Joke

Why did the nerd eat the fifth grader's math test? Because it was a peace of cake!

Popular Recipes
Seasoned Crab Cakes

Taste of Home

How to Build a Chicago-Style Hot Dog

From Away

Crispy baked carrot chips: 2 ways

Running to the Kitchen

Paleo Reese’s Eggs

Taylor Made It Paleo

Wonderfully Pom Strawberry Jam

Foodista