There are a huge and varied array of recipes for this famous Portuguese dish. We had a lot of fun trying a few and this one really stood out for flavour and presentation.
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1.5kg chicken thighs, on bone, skin on |
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1.5 lemons, juiced |
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0.5 lemon, sliced |
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5 cloves garlic, roughly chopped |
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5 bay leaves, roughly chopped |
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1 tbsp paprika |
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2 tbsp salt |
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300ml dry white wine |
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2 tbsp olive oil |
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Cut slits in the chicken thighs, then marinade overnight in the remaining ingredients.
Drain the chicken from the marinade, remove any garlic, lemon slices, bay leaves.
Grill the chicken over charcoal (or the barby), start with the cooler part of the fire to cook them through, then move to the higher heat to finish them off. We first roasted in our wood fired oven, then finished them off over charcoal. Baste with marinade as required for the first half of cooking. When close to done, baste with the piri piri sauce to colour them up and form a nice crust.
Serve with Piri Piri sauce on the side, perhaps with coleslaw and chips, and a chilled Yarrh Rosé.
Piri Piri Sauce
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4 cloves garlic |
1 tbsp red wine vinegar |
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¼ red onion |
100ml olive oil |
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1 lemon |
2 tsp salt |
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5-10 medium red chillies |
1 tsp paprika |
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2cm piece of ginger |
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Blend all the ingredients together until smooth. Cook over low-medium heat for 15-20 mins until the garlic and onions are cooked, stirring regularly to emulsify.