Piri-piri is a classic Portuguese sauce beautifully married with grill chicken in this dish. The garlic imparts a mellow sweetness. Courtesy of The Canadian Living Test Kitchen.
- Grated Lemon Rind - 3 tbsp
- Lemon Juice - 1/4 cup
- Fresh/Frozen Ontario Mkt Garlic - 1 head or about 14 cloves grated
- Olvie Oil - 2 tbsp
- Hot Pepper Flakes - 1 tbsp or 1tsp is desire less hot
- Salt - 1 tsp
- Chicken Breast or Chicken Legs - 6 (unskinned)
In small bowl, combine lemon rind and juice, garlic, olive oil, hot pepper flakes and salt. Rum over chicken, pushing some of the mixture under skin.
Refrigerate chicken for at least 8 hours or up to 24 hours. On greased grill over medium heat, cook chicken, covered, for about 15 minutes on each side or until breasts are no longer pink inside, or juices run clear when legs are pierced with a fork.