Piri piri chicken from Smitten Kitchen by Deb Perelman

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute any small red chiles for piri piri chiles. Marinate 20 minutes to a few hours. Can roast or grill.

  • allisonsemele on June 26, 2023

    The marinade is very, very tasty--I couldn't stop eating it with chips before I even put it on the chicken. Used a fresno pepper and the full lemons worth of zest, which made it very lemony, but not in a bad way. It was good on the chicken, and I imagine would also work with fish or shrimp. For the portion to be used as a sauce, I added a little additional olive oil because the piri piri I remembered from my trip to Portugal was oil-based, and half of an extra hot pepper. Will absolutely make again.

  • KarinaFrancis on September 21, 2019

    This was delicious! I marinaded the chicken for about 4 hours and we cooked it on the bbq. The extra marinade was nice as a sauce but I think I should have added a bit more salt. Summer is just starting and I can see myself making this again (and hopefully take a better picture)

  • clcorbi on July 13, 2018

    Really delicious. This marinade is so flavorful!

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