Piri-Piri chicken, marinated in a hot chile pepper marinade, then grilled. The dish’s Portuguese and African origins are clearly seen in its names. Frango andcafreal (or cafrial) are Portuguese for chicken, and grilled; andpiri-piri or peri-peri are the pan-African words for chile pepper. This dish evolved in Angola and Mozambique (once Portuguese colonies) after Portuguese explorers and settlers brought American chile peppers to Africa. The Portuguese also took the peppers and the cafreal to other parts of the world, notably Goa, India. Spicy-hot Frango Piri-Piri is now so popular in Portugal that it is regarded as a Portuguese dish.
Now that you have that vital information, you should SO try this marinade. If you google it, you’ll come up with a gazillion recipes. This was adapted from a few different ones and made my own. If you fall in love with Piri-Piri then definitely create your own.
5 small chicken breast (no skin, no bones)
8 cloves of garlic minced
1/3 cup Jack Daniels
the juice and zest of 3 lemons
2 tsp smoked paprika
Marinade your chicken in this mixture for 1 to 1/2 hrs. I used Jack Daniels because it was the smallest bottle of whisky available but feel free to buy something cheaper.
Remove chicken from marinade and barbecue or grill. In the meantime microwave or simmer leftover marinade with 2 or 3 hot peppers thrown in for at least 7 minutes (this removes any possible bacteria from the chicken).
Once chicken is cooked, serve with spiralized sweet potatoes and broccoli. Don’t forget to drizzle the left marinade over everything for a good punch.
I’d love to get your favorite chicken marinade