Piri Piri Chicken
Piri Piri Chicken (also known as peri peri) is a versatile African and Portuguese entrée. The perfection starts with the prominent but not overwhelming heat from the piri piri seasoning and jalapeño and the bright pop from the lemon juice. Basil, garlic and green onion add to the big, bold flavor, making every bite feel like a celebration. The grilled chicken has just the right amount of char on the outside, which complements the spice — while the inside of the chicken stays tender and juicy.
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Piri Piri Chicken
Prep Time45 Minutes
Servings6
Cook Time20 Minutes
Ingredients
1 bunch green onions, sliced, green and white parts separated
6 cloves garlic, minced
6 leaves basil
1 tablespoon dried oregano (or 2 tablespoons fresh)
1 red bell pepper, seeded and diced
1 ½ tablespoons L&B Piri Piri Seasoning, divided (or use 1 tablespoon smoked paprika and 1 teaspoon cayenne)
1 jalapeño, seeded and diced
¼ cup olive oil
1 lemon, halved and juiced
3 pounds boneless, skinless chicken breasts, thighs or combo
½ teaspoons sea salt
¼ teaspoons ground white pepper
Directions
- Make your piri piri sauce by combining the white parts of the green onions, garlic, basil, oregano, red pepper, 1 tablespoon L&B Piri Piri Seasoning, jalapeño, and olive oil in a food processor or blender. Process to a coarse-sauce consistency, similar to tartar sauce. Set aside.
- In a large mixing bowl, pour lemon juice over the chicken. Season with ½ teaspoon of L&B Piri Piri Seasoning, sea salt, and white pepper. Generously coat the chicken with piri piri sauce and marinate in the refrigerator for 3 hours or up to overnight.
- Cook the chicken on a 400°F grill. Apply a thin coating of oil or non-stick spray to the grates before grilling. Space the chicken pieces on the grill so they are not touching each other and cook for 2 to 3 minutes. Turn the pieces ¼ turn to create classic grill marks and cook for another 2 minutes. Turn the chicken over and repeat the process, cooking until the chicken reaches an internal temperature of 165°F. (Note: This recipe for Piri Piri Chicken is best when grilled, but it can also be baked or pan-seared with great results.)
45 minutes
Prep Time
20 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
Green Onions Bunched, 1 Each
$1.49
Fresh Garlic Bulb, 0.2 Pound
$1.40 avg/ea$6.99/lb
L&B Fresh Organic Basil Singles, 0.25 Ounce
$2.79$11.16/oz
L&B Greek Oregano, 0.6 Ounce
$5.19$8.65/oz
Premium Red Bell Peppers, 0.5 Pound
$2.50 avg/ea$4.99/lb
L&B Piri Piri Seasoning, 2.7 Ounce
$9.99$3.70/oz
Jalapeno Peppers, 0.1 Pound
$0.40 avg/ea$3.99/lb
L&B Extra Virgin Olive Oil, 16.9 Ounce
Deal
$10.99 was $12.99$0.65/oz
Fancy Large Lemons, 0.5 Pound
$1.25 avg/ea$2.49/lb
Bell & Evans Boneless Skinless Chicken Breast Family Pack, 5.25 Pound
Deal
$36.70 avg/ea was $46.15 avg/ea$6.99/lb
Alessi Sea Salt, 2.83 Ounce
$3.59$1.27/oz
L&B Ground White Pepper, 2.1 Ounce
$7.69$3.66/oz
Directions
- Make your piri piri sauce by combining the white parts of the green onions, garlic, basil, oregano, red pepper, 1 tablespoon L&B Piri Piri Seasoning, jalapeño, and olive oil in a food processor or blender. Process to a coarse-sauce consistency, similar to tartar sauce. Set aside.
- In a large mixing bowl, pour lemon juice over the chicken. Season with ½ teaspoon of L&B Piri Piri Seasoning, sea salt, and white pepper. Generously coat the chicken with piri piri sauce and marinate in the refrigerator for 3 hours or up to overnight.
- Cook the chicken on a 400°F grill. Apply a thin coating of oil or non-stick spray to the grates before grilling. Space the chicken pieces on the grill so they are not touching each other and cook for 2 to 3 minutes. Turn the pieces ¼ turn to create classic grill marks and cook for another 2 minutes. Turn the chicken over and repeat the process, cooking until the chicken reaches an internal temperature of 165°F. (Note: This recipe for Piri Piri Chicken is best when grilled, but it can also be baked or pan-seared with great results.)