Piri Piri Chicken

I had the good fortune to be in Dungarvan on Tuesday and called into NudeFood for a browse (featured in The Bridgestone Irish Food Guide).  There on a shelf I spied a bottle of piri piri sauce from Portugal and it must have been the talk of Nandos opening in Cork this summer that made me buy it.  GOOD decision.

I marinated the chicken pieces (thighs and drumsticks) for about three hours and then cooked it in a hot oven directly on a rack over a tray of potato wedges.  The melting fat and marinade dripped from the chicken onto the wedges which were definitely a helping of cholesterol on a plate but so worth the badness. 
For Piri Piri Chicken You Will Need:
6 chicken pieces
50ml piri piri sauce (or tabasco or worcester sauce)
3 cloves garlic
half an onion
3cm piece ginger
50ml olive oil
juice of half a lemon
1 tsp coarse sea salt
half tsp ground black pepper
paprika to season and colour
Method:
Peel and roughly chop the onion, ginger and garlic and then blitz these in a food processor with all the other ingredients except the paprika.
Place the chicken pieces in a bowl and cover with the marinade.  Leave in the fridge for 3 hours or overnight if possible.
Heat the oven to 200C and place the chicken directly on a rack/oven shelf and sprinkle with paprika.
Cook the chicken pieces for 20 minutes with a tray underneath to catch the dripping fat. 
Turn the chicken over, sprinkle again with paprika and cook for a further 10 to 20 minutes until nicely browned and cooked through.

Piri Piri Chicken with Sweet Greens & Spicy Wedges

Enjoy.
Til next time, Sheila

6 thoughts on “Piri Piri Chicken

  1. Raymond Sicignano says:

    Sheila,
    Hello! You are amazing. Everytime I view your blog I leave the computer salivating. The dishes look so good I can practically smell them. Your photographic skills are as keen as your cooking. I think that you should have your own television show, you can be the Irish Martha Stewart. Say hello to Denis for me.
    Regards,
    Raymond

    • sheila kiely says:

      Thanks Raymond, delighted that you’re keeping an eye on gimmetherecipe and getting approval from an artist for the photos is great! Still have to do a photography course though and find out what all the settings are for! Denis says hi and hope you cook something from the blog for Yvonne..

  2. Aileen says:

    I want to see that Piri Piri Chicken in an head-to-head with Brian’s Jerk Chicken…..a good ol’ fashioned chook off!!

  3. Claire says:

    Hi Sheila! The first Sheila went accidentally!Sorry! I’m wondering which is the best way to go….piri piri sauce, tabasco or Worcester? I have the tabasco and the Worcester already in the cupboard, but wonder am I better off purchasing the piri piri?

    • sheila kiely says:

      I would be a firm believer in using what you have already and if you’re happy with the results stick with it and when you need to replenish then buy the Piri Piri – now being stocked in many supermarkets. Enjoy!

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