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 salt 1/4 tsp caster sugar One tsp dried oregano Instructions Combine all marinade elements in a single container. Submerge the chicken pieces entirely, ensuring thorough coverage, then seal and refrigerate for sixty minutes.
To create the piri piri sauce, blend all constituents apart from the oregano until a thick consistency is reached. Subsequently, fold in the oregano. If the sauce appears excessively dense, gradually incorporate additional olive oil.
This condiment can be preserved in a sterilised glass vessel in the refrigerator for up to fourteen days. Preheat the oven to two hundred degrees Celsius. Arrange the marinated chicken on a baking sheet and roast for approximately twenty-five minutes.
Simultaneously, preheat the grill to a high temperature. Transfer the chicken to the grill for five minutes to achieve a crisp exterior, then apply four tablespoons of piri piri sauce. Alternatively, grill the chicken for fifteen minutes, skin-side down, to induce a crisp and slightly charred surface.
Flip and continue cooking for ten minutes or until the internal temperature attains seventy-five degrees Celsius. Apply piri piri sauce as previously described. Serve accompanied by lemon wedges and an additional serving of piri piri sauce.
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