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By Tammy Wilmot
Portuguese Style Peri-Peri (Spicy) Grilled Chicken
This delicious spicy chicken recipe is a flame grilled, Portuguese style, butterfly-cut spicy peri-peri grilled chicken.
Peri-peri is the Swahili word for chili peppers. This grilled peri-peri chicken is a spicy dish with roots in old Portuguese colonized Africa, primarily in Angola and Mozambique when Portuguese settlers arrived and made their homes.
(try https://www.publix.com/search?searchTerm=nando%27s&srt=products or https://www.nandosperiperi.com/sauces/ )
Updated at: Thu, 17 Aug 2023 07:37:05 GMT
Nutrition balance score
Unbalanced
Glycemic Index
30
Low
Glycemic Load
0
Low
Nutrition per serving
Calories48.6 kcal (2%)
Total Fat3.4 g (5%)
Carbs0.8 g (0%)
Sugars0.8 g (1%)
Protein3.7 g (7%)
Sodium197.8 mg (10%)
Fiber0 g (0%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Use any type of chicken pieces or even better, spatchcock (butterfly cut) a whole chicken.
Step 2
Spread the marinade over the chicken and leave for a few hours – preferably overnight. Pro Tip: slash some grooves into the chicken (score it) to let the marinade penetrate and also help with the grilling. I like to use a less sharp knife so the cuts are not too precise but rather expose more of the chicken to the spices and flames.
Step 3
The chicken is best done over a charcoal or wood fire but gas is also fine. If you don’t have access to a grill it can be done in the oven also on a tray. Grill on a low heat so as to cook through and get the outside nice and crisp. Keep some of the marinade aside from the chicken to bast it during the cooking and add after it has cooked (important – do not use marinade that raw chicken was in – it should be fresh unused marinade and heated to baste cooked chicken).
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