BBQ Piri Piri Chicken | A Flavorful Portuguese Recipe
Why You Will Love This Recipe
Get ready to fire up the grill with this mouthwatering bbq piri piri chicken! With a tasty blend of Portuguese beer and lard, this recipe takes your average chicken to a whole new level. For the best flavor, prep your pimenta moída chicken a day in advance. Trust us, this spicy, juicy dish will have your family coming back for seconds and thirds. Perfect for your next backyard gathering!
Tips for Success
• For maximum flavor, marinate the chicken in the piri piri sauce and crushed garlic for at least 4 hours, or ideally overnight, before cooking to allow the spices to penetrate the meat.
• Avoid overcooking the chicken by using a meat thermometer; cook until the internal temperature reaches 165°F (75°C). This ensures the chicken is juicy and not dry.
• When using beer in the marinade, opt for a lager or pale ale to complement the spices. Avoid using dark beers, as they can overpower the dish with bitterness.
Frequently Asked Questions
What can I substitute for lard or butter if I want a dairy-free option?
You can substitute lard or butter with olive oil or coconut oil for a dairy-free option. Both will provide moisture and flavor while ensuring the dish remains suitable for those avoiding dairy.
How should I store leftover bbq piri piri chicken?
To store leftover bbq piri piri chicken, let it cool completely, then place it in an airtight container in the refrigerator. It should be consumed within 3-4 days. You can also freeze it for longer storage, up to 3 months.
What should I do if the chicken is cooking too quickly on the grill?
If the chicken is cooking too quickly and risks burning, move it to a cooler part of the grill or reduce the heat by adjusting the air vents. Make sure to keep basting with the sauce to help maintain moisture and flavor.
Recommended Drink Pairings
- Chardonnay: Its crisp acidity and fruity notes complement the spicy and savory elements of the chicken.
- Malbec: This red wine's bold flavors and slight smokiness pair well with the BBQ and piri piri spices.
- Ginger Beer: The spiciness of ginger beer provides a refreshing contrast to the heat of the dish.
- Sparkling Water: The bubbles cleanse the palate and balance the richness of the chicken.
- Cold Brew Coffee: The smooth, rich flavors of cold brew can enhance the savory notes of the meal.
- Hibiscus Iced Tea: Its tartness and floral notes provide a refreshing counterpoint to the spicy chicken.
Ingredients
Equipment:
Directions
- Season the chicken one or two days beforehand using the six whole garlic cloves, salt, and red hot pepper sauce.
- Prepare the basting sauce on the day of the barbecue while the coals are burning and coming up to temperature.
- Place the crushed garlic, beer, lard or butter, bouillon cube, and piri piri sauce into a small pan and bring to a boil.
- Place the seasoned chicken pieces directly onto the grill once the charcoal is hot and ready.
- Turn the chicken occasionally and brush the meat generously with the simmering sauce every single time you flip it.
- Serve the beautifully roasted chicken immediately alongside a fresh pasta salad, mixed olives, and chopped pickles.
Adapted from a Recipe by: Receitas de Portugal
Nutritional Facts (Per Serving)
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