PIRI PIRI CHICKEN

This Portuguese classic is nice and simple (from the premade spice mix!), but packed with flavour.

DISCLAIMER: If you’re not a fan of spicy food, move on. Piri Piri is not for the faint of heart.

PIRI PIRI CHICKEN

Serves 4

INGREDIENTS:

4 tablespoons piri piri spice (we love the David's No Salt Peri Peri Rub)

2 tablespoons lemon juice

1 tablespoon oil

1 teaspoon salt

4 chicken legs (thigh and drumstick)

Fresh chili peppers, to serve (optional)

INSTRUCTIONS:

Assemble your ingredients.

Admire those adorable little chili peppers. In a small bowl, whisk the piri piri spice, lemon juice, vinegar, oil, salt, and garlic.

Take yo chicken parts, do a little dance, and put them in a large freezer bag.

Pour the piri piri sauce over top, seal, give ‘er a good squish around, and refrigerate for at least one hour, up to 24.

Preheat your grill to medium.

While it’s heating, take your chicken out of the fridge, and let it come to room temperature for about 10 minutes.

Cook the chicken on the preheated grill for 20 minutes and flip.

Continue to cook until the meat near the bones is no longer pink and a thermometer inserted in a thick bit of meat reads 165 degrees Fahrenheit (another 10 to 20 minutes).

If the chicken is browning too quickly, finish cooking it over indirect heat (turn off one side of the grill and cook on that side, or place the chicken on the warming rack).

Remove the chicken from the grill and transfer to a serving dish.

Garnish with chili peppers, if desired, and enjoy!