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Est. Product Weight: 0 lbs.   Sub-Total : $0.00
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Mozambican Piri Piri Chicken

Glaze
3 tablespoons peanut, coconut or oil oil
3 tablespoons chopped fresh cilantro
2 garlic cloves, minced
2 tablespoons piri-piri sauce (see recipe below)
2 tablespoons fresh lemon juice

In a small saucepan over medium-high heat, add the oil, cilantro and garlic; cook until garlic begins to brown, about 2 minutes. 

Add piri-piri sauce and lemon juice. Reduce heat to medium-low; simmer 2 minutes. 

Glaze can be made up to 1 day ahead. Cover and chill. Rewarm before using.

Chicken
1/4 cup chopped fresh cilantro
2-inch piece fresh ginger, peeled, thinly sliced
1 large shallot, peeled, quartered
3 garlic cloves, peeled
1/2 cup piri-piri sauce (see recipe below)
1/4 cup peanut, cocnut or olive oil plus additional for brushing
1/4 cup fresh lemon juice
1 teaspoon coarse kosher salt
1 teaspoon freshly ground black pepper
3 1/2 to 4 lb KOL Foods chicken, split through the back and opened flat (substitute any bone-in chicken cut)
11x8x1 inch disposable aluminum baking pan (to catch drips)

Finely chop cilantro, ginger, shallot, and garlic in processor. Add piri-piri sauce, 1/4 cup oil, lemon juice, coarse salt, and pepper; process marinade to blend.

Place chicken, skin side up, on work surface. Using palm of hand, press on breastbone to flatten chicken. Tuck wing tips under. Pour half of marinade into 11x7x2 inch glass baking dish. (If using cut up chicken parts, use a resealable plastic bag rather than a glass baking dish. Squeeze out as much air as possible.) Open chicken like a book; place skin side down in single layer in dish. Pour remaining marinade over. Cover; chill at least 4 hours or overnight, turning chicken occasionally.

Remove top rack from barbecue. Prepare barbecue (medium heat). If using 2-burner gas grill, light 1 burner. If using 3-burner gas grill, do not light center burner. If using charcoal grill, light briquettes in chimney and pour onto 1 side of lower grill rack. Place disposable aluminum pan on unlit part of grill. Place upper grill rack on barbecue; brush with oil.

Remove chicken from marinade. Arrange skin side up on grill rack above drip pan. Cover barbecue; grill until skin is browned and instant-read thermometer inserted into thickest part of thigh registers 165°F, turning often, about 40 minutes. 

Transfer to platter. Pour warm glaze over. Serve with additional piri-piri sauce.


Mozambican Piri-Piri Sauce
1-10 African bird's-eye chilies, stemmed (don't remove seeds) and roughly chopped (substitute pequn, cayenne, serrano, jalapeno, or fresno chilies)
Heat Guide:
Mild - 1-3 chilies
Medium - 4-6 chilies
Hot - 7-10 chilies

8 cloves garlic
½ red bell pepper
½ cup freshly squeezed lemon juice
½ cup white-wine vinegar
1 tablespoon light brown sugar
1 tablespoon tomato paste
2 teaspoons chili flakes
2 teaspoons dried oregano
2 teaspoons dried thyme
2 teaspoons salt
1 teaspoon paprika
1 teaspoon cayenne pepper
1 cup peanut oil (substitute coconut or olive oil)


Place all the ingredients, except the oil, in a food processor and blitz until smooth and lump free.  You can also use a plunge blender in a bowl.

Gradually pour in the oil and process until the oil has emulsified with the rest of the ingredients to form a sauce of pouring consistency. Bottle the sauce immediately in the clean, sterilized glass jar.

Will keep in the fridge for up to one month.

It can be used as a marinade, baste or condiment. Add extra lemon juice and fresh parsley and coriander when using.

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