Piri piri chicken from Christopher Kimball’s Milk Street Magazine, Jul/Aug 2017 (page 14)

Where’s the full recipe - why can I only see the ingredients?

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

  • twoyolks on June 04, 2018

    This was nicely hot but not too much for me. I did find that the sauce was too sour and had too much vinegar.

  • jenmacgregor18 on July 21, 2017

    I was afraid of the heat level of the 8 Fresno chiles, so I put in 2 chiles with seeds intact--and the rest were seeded. The result had no discernible heat after cooking. Next time, I won't hesitate to start with maybe 6. And reduce the sugar just a bit . All that said, we did enjoy the flavor as it was. I just added some cayenne to mine. I will try this again.

  • HalfSmoke on June 24, 2017

    Easy and delicious cook. Reminiscent of jerk chicken, but with a twist. I used a single chunk of cherry wood for smoke, which was very good. I'd recommend watching the amount of Cilantro mixed into the sauce. Will make this again.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.