Piri-Piri Chicken with Creamy Cilantro-Lime Slaw



My first experience with Piri-Piri was THIS recipe from Marcus Samuelsson's The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa. Back then I said I wanted to make this a lot. And then I didn't... So when I saw Steve Raichlen's recipe for Piri-Piri Chicken in the July 2010 issue of Bon Appetit I got all excited!. His recipe calls for bottled Piri-Piri but it's so easy to make yourself I recommend doing exactly that. Samuelsson's recipe makes a cup which is more than you'll need so you can make the shrimp later in the week. 

The chicken was more tangy than spicy which surprised me considering the marinade had eight red bird chiles. It was very good and we will definitely make it again.

The slaw is dead easy. I thought it would be cool after the chicken but that one tiny pepper gave it some kick. I used a bagged slaw instead of shredding cabbage because I'm lazy like that. 

Piri-Piri Chicken

Bon Appétit  | July 2010 

by Steven Raichlen, Francine Maroukian, and the Bon Appétit Test Kitchen
Piri-piri chicken is a spicy dish with roots in both Africa and Portugal. The dish was created in Angola and Mozambique when Portuguese settlers arrived with chile peppers (known as piri-piri in Swahili). Timing note: The chicken needs to marinate for at least four hours before being grilled.
Yield: Makes 2 to 4 servings

3 tablespoons butter

3 tablespoons chopped fresh cilantro

2 garlic cloves, minced

2 tablespoons piri-piri sauce or other hot pepper sauce

2 tablespoons fresh lemon juice


1/4 cup chopped fresh cilantro

1 2-inch piece fresh ginger, peeled, thinly sliced

1 large shallot, peeled, quartered

3 garlic cloves, peeled

1/2 cup piri-piri sauce or other hot pepper sauce

1/4 cup extra-virgin olive oil plus additional for brushing

1/4 cup fresh lemon juice

1 teaspoon coarse kosher salt

1 teaspoon freshly ground black pepper

1 3 1/2- to 4-pound chicken, backbone removed, opened flat

1 11 3/4 x 8 1/2 x 1 1/4-inch disposable aluminum baking pan (to catch drips)

Ingredient info: Bottled piri-piri sauce is available at specialty foods stores and online from africantradingco.com. Choose the heat level that suits you, keeping in mind that the mild version still has a nice kick to it

For glaze: Melt butter in small saucepan over medium-high heat. Add cilantro and garlic; cook until garlic begins to brown, about 2 minutes. Add piri-piri sauce and lemon juice. Reduce heat to medium-low; simmer 2 minutes. DO AHEAD: Glaze can be made up to 1 day ahead. Cover and chill. Rewarm before using.

For chicken:
Finely chop cilantro, ginger, shallot, and garlic in processor. Add piri-piri sauce, 1/4 cup oil, lemon juice, coarse salt, and pepper; process marinade to blend.
Place chicken, skin side up, on work surface. Using palm of hand, press on breastbone to flatten chicken. Tuck wing tips under. Pour half of marinade into 11x7x2-inch glass baking dish. Open chicken like book; place skin side down in single layer in dish. Pour remaining marinade over. Cover; chill at least 4 hours or overnight, turning chicken occasionally. 

Remove top rack from barbecue. Prepare barbecue (medium heat). If using 2-burner gas grill, light 1 burner. If using 3-burner gas grill, do not light center burner. If using charcoal grill, light briquettes in chimney and pour onto 1 side of lower grill rack. Place disposable aluminum pan on unlit part of grill. Place upper grill rack on barbecue; brush with oil.

Remove chicken from marinade. Arrange skin side up on grill rack above drip pan. Cover barbecue; grill until skin is browned and instant-read thermometer inserted into thickest part of thigh registers 165°F, turning often, about 40 minutes. Transfer to platter. Pour warm glaze over. 

Creamy Cilantro-Lime Slaw

Bon Appétit  | July 2010
by Rick Rodgers

The slaw would be perfect with grilled pork or lamb, or use it as a topping for fish tacos.
Yield: Makes 6 to 8 servings

1/2 cup mayonnaise
1/2 cup sour cream

3 tablespoons (or more) fresh lime juice

1 1/2 teaspoons finely grated lime peel

1 serrano chile, seeded, minced

2 garlic cloves, pressed

1/3 cup chopped fresh cilantro

8 cups thinly sliced green cabbage

4 green onions, minced (about 1/4 cup)

Whisk mayonnaise, sour cream, 3 tablespoons lime juice, lime peel, chile, and garlic in large bowl. Stir in cilantro. Add cabbage and green onions; toss to incorporate evenly. Season with salt and pepper. Cover and chill 1 hour. DO AHEAD: Can be made 1 day ahead. Keep chilled.
Season slaw with more lime juice, salt, and pepper, if desired, just before serving.


Mike said...

This is a very fun looking recipe and the photography is great.

Well done!