Traditional Portuguese piri-piri chicken is notorious for its spiciness. This version mixes a little bit of that heat with classic North American barbecue flavours. Grilling the chicken over indirect heat allows it to cook through without charring the skin.
- Prep time 25 minutes
- Total time 7 hours & 15 minutes
- Portion size 8 servings
- Credits : Canadian Living Magazine
Piri-Piri Barbecue Sauce:
Mix together spice mix, oil, lemon zest, lemon juice, garlic and hot pepper to make paste. Place chicken thighs and drumsticks in large bowl; scrape mixture over top. Toss to coat. Cover and refrigerate for 6 hours. (Make-ahead: Refrigerate for up to 24 hours.)
Piri-Piri Barbecue Sauce: Meanwhile, stir together chili sauce, spice mix, oil, sugar, vinegar and cayenne pepper. Cover and refrigerate until ready to use. (Makeahead: Refrigerate for up to 24 hours.)
Heat 1 burner of two-burner barbecue or 2 outside burners of three-burner barbecue to medium. Grease grill over unlit burner. Remove chicken from marinade, discarding garlic and hot pepper slices.
Place chicken, skin side down, on greased grill; close lid and grill until marked, about 25 minutes. Turn and grill until juices run clear when chicken is pierced, about 20 minutes.
Move any pieces that need more crisping or colouring over direct medium heat. Brush all over with barbecue sauce; cover and grill for 5 minutes. Transfer to platter; let stand for another 5 minutes before serving.
Nutritional facts per serving: about
- Fibre 4 g
- Sodium 555 mg
- Sugars 5 g
- Protein 35 g
- Calories 510.0
- Total fat 37 g
- Cholesterol 148 mg
- Saturated fat 9 g
- Total carbohydrate 10 g
- Iron 34.0
- Folate 9.0
- Calcium 6.0
- Vitamin A 30.0
- Vitamin C 17.0