This Rick Stein piri piri chicken recipe might be just what you need, now it's barbecue season, as it's an easy and 'moreish' take on the classic dish Our community members are treated to special offers, promotions and adverts from us and our partners. You can check out at any time. More info There's nothing quite like the comfort of ordering a takeaway and settling in for a night with your favourite TV series on a weekend evening.
But if you're feeling a bit more adventurous, why not try Rick Stein's piri piri chicken recipe? It's perfect for grilling season and offers a simple yet "moreish" twist on the beloved classic, reports the Express . In his culinary guide, Rick Stein's Long Weekends, the celebrated chef said: "If you are going to call something 'piri-piri', make it hot! You find this dish all over Lisbon." Stein reminisced about a particular spot in Lisbon, he said: "I particularly recall Casa da India, where Sas and I stopped in for a beer and looked longingly at the piri-piri chicken on a charcoal grill in the window.
" Piri piri chicken recipe One x 1.5kg chicken, jointed into eight pieces, or eight large chicken thighs One lemon cut into wedges, to serve Two tsp salt Two cloves garlic, crushed or grated 1/2 lemon, juice 7-8 dried piri-piri chillies, or 5–6 red jalapeño and one red bird's eye, roughly chopped, seeds left in One clove garlic, roughly chopped One 1/2 tbsp red wine vinegar or juice one lemon 125ml olive oil One 1/2 tbsp smoked hot paprika 1/2 tsp.