Piri piri chicken recipe??

does anyone know a good piri piri chicken recipe or any other good spicy Portuguese recipes for chicken for a barbecue?





thanksPiri piri chicken recipe??
http://www.recipezaar.com/16386





Galinha 脿 Africana (Portuguese Chicken)





Ingredients:


2 char-grilled capsicums (bought from the deli section)


1-2 dried piri-piri chillies, crumbled


1 large, long red chilli, deseeded %26amp; chopped


4 garlic cloves, chopped


陆 teaspoon coriander powder


陆 teaspoon smoky paprika


1 tablespoon red wine vinegar


2 boneless chicken thighs


Olive oil


Lemon wedges, to serve


Fresh coriander leaves, to serve





Method:





1. To make the piri piri sauce, put the peppers, dried and fresh chillies, red wine vinegar, garlic, paprika and coriander into a food processor. Add enough olive oil to make a loose paste


2. Spread the piri piri over the chicken and marinate overnight.


3. Set the BBQ or griddle pan to hot and cook chicken both sides until crispy and brown.


4. While cooking, heat the remaining marinade in a small saucepan to use as additional sauce.


5. Sprinkle with chopped fresh coriander and serve with lemon wedges, extra sauce and crusty bread.Piri piri chicken recipe??
Portuguese Piri Piri Chicken





2 tablespoons grated fresh lemon rind


3 tablespoons lemon juice


10 cloves garlic, minced


2 tablespoons olive oil


2 teaspoons hot pepper flakes


1/2 teaspoon salt


2 (1 kg) lbs chicken pieces


Directions


1 In large glass bowl, combine all ingredients except chicken; mix well.


2 Add chicken, turning to coat.


3 Cover and refrigerate for 4 hours, turning occasionally; can be refrigerated for up to 24 hours if you want to make it ahead.


4 Reserving marinade, place chicken, skin side down, on a greased grill over medium heat; close lid and cook for 10 minutes.


5 Turn and brush with marinade; cook for 30 to 40 minutes or until juices run clear when chicken is pierced.


6 For a less spicy version, replace above marinade with Portuguese Paprika Marinade: 1/3 cup dry white wine, 1 tsp grated lemon rind, 3 tbsp lemon juice, 2 tbsp tomato paste, 1 tbsp olive oil, 1/2 tsp paprika, 1/4 tsp salt, 1/4 tsp hot pepper sauce, and 2 cloves of garlic, minced.
Chicken Piri-Piri


From Sunset








Notes: Buy the chicken already cut into pieces or have your butcher cut it. It's important to bring the marinade to a simmer in step 3 to ensure that you have killed any bacteria from the raw chicken. Brush the piri-piri sauce over hot corn on the cob, drizzle it over the grilled chicken, and use it as a dunking sauce for the bread.





2 chickens (each 3 1/2 to 4 lb.), each cut into 8 pieces


Piri-piri marinade


1/2 cup (1/4 lb.) butter


Lemon wedges


Chicken Piri-Piri (Continued)





1. Rinse chicken and pat dry; trim off and discard excess fat. Put chicken in a large bowl. Stir piri-piri marinade, pour over chicken, and turn pieces to coat. Cover and chill at least 4 hours or up to 1 day, turning chicken occasionally.


2. With tongs, lift chicken from marinade, drain well, and lay on a barbecue grill over a solid bed of medium coals or medium heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds; keep a spray bottle of water handy to douse any flare-ups); close lid on gas grill. Cook, turning occasionally, until skin is well browned and meat at bone is no longer pink (cut to test), 35 to 40 minutes total; brush occasionally with marinade until about 10 minutes before chicken is done. As pieces are done, transfer to a platter and cover loosely with foil to keep warm.





3. Pour remaining marinade into a 1 1/2- to 2-quart pan over medium-low heat. Stirring occasionally, bring mixture to a simmer; adjust heat to maintain simmer. Add butter and stir until melted and incorporated; turn heat to low and stir occasionally until ready to serve. Pour sauce into a small bowl or pitcher.





4. Garnish chicken with lemon wedges and serve with sauce.





Yield: Makes 6 to 8 servings