Chicken Piri-Piri
Chicken Piri-Piri requires roughly 45 minutes from start to finish. One portion of this dish contains about 0g of protein, 12g of fat, and Head to the store and pick up butter, chickens, piri-piri marinade, and a few other things to make it today.
Instructions
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.
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.
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.
Garnish chicken with lemon wedges and serve with sauce.