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Piri Piri Chicken is a spicy Portuguese chicken recipe that can be grilled or baked.
Have you ever had Piri Piri Chicken? It’s a Portuguese chicken recipe made with a spicy piri piri sauce. Piri Piri sauce is amazing! The heat varies on how much of everything you use (and which peppers) but it always has a kick. We made ours with fresh Serrano and Red Finger Hot chili peppers, and some powdered cayenne pepper. The marinade/sauce has a vinegar base and this time around we tried De Nigris Roasted Garlic Seasoned White Wine Vinegar.
We found De Nigris Vinegars at Walmart in the vinegar aisle with the ketchup. De Nigris is family owned (3rd generation) and made in Italy. De Nigris Vinegars are made with all natural ingredients and they have several different flavors of seasoned white wine vinegars, as well as balsamic vinegar. We chose the Roasted Garlic Seasoned White Wine Vinegar because we thought it would pair perfectly with the Piri Piri sauce, since the sauce already has some raw garlic in it.
The marinade is easy to make, you’ll want to seed and remove the white ribs in your peppers if you don’t want it too spicy. We wanted something that everyone could eat so we made it a medium heat level, if you want to kick it up a notch don’t remove the seeds. Once the peppers are ready all you need to do is throw them in a blender with some olive oil, seasoned white wine vinegar, cayenne pepper, salt, and garlic. Blend it until everything is smooth. Make sure to put some of your sauce to the side so you can use it after the chicken is cooked!
We used chicken thighs and legs with the skin on but you can use any cut of chicken you like. To prepare it we lifted the skin away from the chicken and added a little butter under it. This helps it brown and keeps the meat nice and moist. Then we put the chicken pieces in a freezer bag and poured in the sauce to marinate them. You can marinate them overnight in the fridge or put them in the freezer and thaw them out when you are ready to cook them.
I love this recipe because it’s good year round. You can bake it or grill it and no matter what it’s delicious. Since it’s getting pretty chilly where we are we just baked the chicken in a casserole dish on 425 F for 30 minutes. When it was done we served it over rice with some extra sauce poured over it.
If you like chicken with a little kick this is the recipe for you. Don’t let the spiciness scare you off, you can add as much, or as little, heat as you want. The flavor is still amazing.
- 1 lb Chicken Legs and Thighs, skin on (any cut of chicken will do, with or without skin)
- ¾ c Olive oil
- ½ c De Nigris Roasted Garlic Seasoned White Wine Vinegar
- Juice from 1 lemon
- 1 Red Finger Hot Chili Pepper, seeded
- 1 Serrano Pepper, seeded
- 1 Large clove garlic
- 2 tsp Cayenne Pepper
- 2 tsp Salt
- 2 tsp Black pepper
- Preheat oven to 425 degrees F
- Place oil, vinegar, lemon juice, fresh peppers, powdered peppers, garlic and salt in blender and blend until smooth.
- Reserve some sauce to be used after cooking
- Lift skin of chicken and rub butter under it
- Put chicken in freezer bag with the rest of the sauce and marinate for 4 hours or overnight
- Bake in 425 degree F oven for 20-30 minutes in a casserole dish or until chicken internal temperature reaches 165 degrees F OR Grill chicken until internal temperature reaches 165 degrees F.
- Serve with reserved sauce
That’s not all guys, De Nigris Vinegars is giving away a $400 gift basket to 3 lucky winners and a $100 Walmart gift card to 2 winners! Make sure to enter below for your chance to win!
How spicy do you like your food? We like it HOT!