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.
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)