Name: Piri-Piri Chicken
Yield: 2–4 servings
Ingredients: 3 tablespoons butter; 3 tablespoons chopped fresh cilantro; 2 garlic cloves, minced; 2 tablespoons piri-piri sauce or other hot pepper sauce; 2 tablespoons fresh lemon juice; 1/4 cup chopped fresh cilantro; 1 2-inch piece fresh ginger, peeled, thinly sliced; 1 large shallot, peeled, quartered; 3 garlic cloves, peeled; 1/2 cup piri-piri sauce or other hot pepper sauce; 1/4 cup extra-virgin olive oil plus additional for brushing; 1/4 cup fresh lemon juice; 1 teaspoon coarse kosher salt; 1 teaspoon freshly ground black pepper; 1 3 1/2- to 4-pound chicken, backbone removed, opened flat; 1 11 3/4 x 8 1/2 x 1 1/4-inch disposable aluminum baking pan (to catch drips); Ingredient info: Bottled piri-piri sauce is available at specialty foods stores and online from africantradingco.com. Choose the heat level that suits you, keeping in mind that the mild version still has a nice kick to it

Photo by Hans Gissinger

Piri-piri chicken is a spicy dish with roots in both Africa and Portugal. The dish was created in Angola and Mozambique when Portuguese settlers arrived with chile peppers (known as piri-piri in Swahili). Timing note: The chicken needs to marinate for at least four hours before being grilled.

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