Piri Piri Chicken
Here in Australia, when the heat comes with the holidays, our Piri Piri Chicken can be cooked on the barbecue so that you have less to put into the oven and minimise the heat!
- 5 – 6 Tbs sambal oelek (It’s pretty spicy so a little bit less if you don’t like it too hot)
- 8 garlic cloves, crushed
- 2 Tbs smoked paprika
- 1 Tbs ground cumin
- 120ml (1/2 cup) lemon juice
- 25 to 30 pieces (about 4.5 kg) bone-in chicken parts (thighs best), pat dry (or 3 kg boneless skin on chicken thighs) Boneless cooks quicker. If you like, you can also marinate a whole chicken or turkey with this marinade.
- 2 x 420g cans Chickpeas, rinsed, drained
- 10 – 12 roma tomatoes, coarsely chopped (or a big 800 g can of chopped tomatoes, drained well)
- 3 red capsicum, coarsely chopped
- 2 chorizo, thickly sliced
- 12 sprigs fresh thyme (or 3 tsp)
- 500ml chicken stock
***Vegetarian option – Replace chicken with firm tofu; halloumi or eggplant, potato slices or cubes/pieces. Seitan roast is another option to replace chicken.
- Preheat barbecue to 200°C.
- Combine the sambal oelek, garlic, paprika, cumin and 1 tablespoon lemon juice in a large bowl.
- Add the chicken and toss to coat. (You can marinate the chicken in this sauce in the fridge overnight if you want a more intense flavour – also, less to do on the day)
- Put the chicken onto the BBQ and baste with the sauce. The chicken pieces should cook about 12-15 mins (approx 150g per piece.) If using fillets without bones it would be pretty quick but bones will take longer. We have also found that the the boneless thighs are the easiest to cook if you have a big crowd, as they don’t dry out as fast.
- Cook remaining sauce/marinade over the stove/BBQ and pour over cooked chicken before serving.