Fire up the grill and make this juicy grilled chicken dish, then serve it with piri piri sauce to give it a little spicy kick. It's a definite must-try at your next barbecue. Piri piri is a traditional Portuguese chili sauce made from the fiery African bird's eye chili.
One 3 to 4 pound chicken, cut into pieces
2 cloves garlic, minced
1 tsp. piri piri sauce, sambal oelek or Louisiana-style hot sauce
3 tbsp. extra virgin olive oil
1 tbsp. dried oregano
1 tbsp. chopped fresh Italian parsley
1 tbsp. chopped fresh rosemary
1 tsp. salt
1 tsp. freshly ground pepper
1 cup dry white wine
3 tbsp. olive oil
1 small onion, finely chopped
2 garlic cloves, finely chopped
2 fresh red finger chiles, or to taste
3/4 cup tomato purée
1/4 cup white vinegar
1/4 cup white sugar
Salt and freshly ground pepper, to taste
Piri piri sauce, to taste
For the marinade: In a large bowl, add garlic, piri piri sauce, olive oil, oregano, parsley, rosemary, salt, pepper and wine. Mix to combine. Add chicken pieces and toss to combine. Cover or transfer to a large re-sealable bag. Marinate chicken in fridge, for at least 2 hours but up to 24 hours.
Preheat grill to high.
Remove chicken from marinade. Discard marinade.
Add chicken to grill. Reduce heat to medium. Grill chicken, turning frequently, until chicken is cooked through, juices run clear and meat no longer pink, about 25 to 35 minutes, depending on thickness of chicken. Serve with dipping sauce.
Add oil to saucepan over medium heat. Add onion, garlic and fresh chilies. Cook until onions start to soften, about 3 to 5 minutes.
Add tomato purée, white vinegar, sugar, and salt and pepper. Bring to a boil. Reduce heat and let sauce simmer, until slightly thickened, about 15 to 20 minutes. If desired, purée until smooth. Add piri piri sauce, to taste. Makes about 1 cup.
Yield: 4 servings.