Piri Piri Barbecued Chicken

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This was great, and the instructions for grilling over indirect heat first were spot-on.


https://www.canadianliving.com/food/lunch-and-dinner/recipe/piri-piri-barbecued-chicken

Prep time 25 minutes
Total time 7 hours & 15 minutes
Portion size 8 servings


Traditional Portuguese piri-piri chicken is notorious for its spiciness. This version mixes a little bit of that heat with classic North American barbecue flavours. Grilling the chicken over indirect heat allows it to cook through without charring the skin.

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Piri-Piri Spice Mix

The hot and sweet peppers typically used in Portuguese cuisine are the inspiration for this mild spice mix. If you like, make a paste of equal parts spice mix and olive oil and use it as a rub for chicken, pork or shrimp.

1/4 cup sweet paprika
2 tablespoons smoked paprika
2 tablespoons each ground cumin and ground coriander
2 teaspoons each garlic powder and onion powder
2 teaspoons packed brown sugar
1 teaspoon each salt and pepper


Stir together sweet paprika, smoked paprika, cumin, coriander, garlic powder, onion powder, sugar, salt and pepper. (Make-ahead: Store in airtight container for up to 2 weeks.)

Makes 3/4 cup.
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Piri-Piri Spice Mix and
1/4 cup extra-virgin olive oil
1 tablespoon grated lemon zest
1/4 cup lemon juice
3 cloves garlic smashed (or minced)
1 red hot pepper sliced (or 1 tsp hot pepper flakes)

8 bone-in skin-on chicken thighs (about 1.125 kg total)
8 chicken drumsticks (about 1.125 kg total)

Mix together spice mix, oil, lemon zest, lemon juice, garlic and hot pepper to make paste. Place chicken thighs and drumsticks in large bowl; scrape mixture over top. Toss to coat. Cover and refrigerate for 6 hours. (Make-ahead: Refrigerate for up to 24 hours.)

Piri-Piri Barbecue Sauce:
1/3 cup tomato-based chili sauce (I used Heinz chili sauce)
Piri-Piri Spice Mix
2 tablespoons extra-virgin olive oil
2 teaspoons packed brown sugar
1 teaspoon white wine vinegar
1/4 teaspoon cayenne pepper

Piri-Piri Barbecue Sauce: Meanwhile, stir together chili sauce, spice mix, oil, sugar, vinegar and cayenne pepper. Cover and refrigerate until ready to use. (Makeahead: Refrigerate for up to 24 hours.)

Heat 1 burner of two-burner barbecue or 2 outside burners of three-burner barbecue to medium. Grease grill over unlit burner. Remove chicken from marinade.

Place chicken, skin side down, on greased grill; close lid and grill until marked, about 25 minutes. Turn and grill until juices run clear when chicken is pierced, about 20 minutes.

Move any pieces that need more crisping or colouring over direct medium heat. Brush all over with barbecue sauce; cover and grill for 5 minutes. Transfer to platter; let stand for another 5 minutes before serving.



Nutritional facts per serving: about

Fibre 4 g
Sodium 555 mg
Sugars 5 g
Protein 35 g
Calories 510.0
Total fat 37 g
Cholesterol 148 mg
Saturated fat 9 g
Total carbohydrate 10 g

%RDI
Iron 34.0
Folate 9.0
Calcium 6.0
Vitamin A 30.0
Vitamin C 17.0

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