Portuguese Piri Piri Chicken
Let's get grilling
1
Place the onion, red and jalapeno peppers, smoked paprika, garlic, lemon juice, oregano, olive oil and coconut milk in a high-speed blender. Puree until mostly smooth.
2
Season chicken with salt and pepper and toss with the marinade in a Glad® zipper bag. Refrigerate for at least two hours or overnight.
3
When ready to grill, build a charcoal fire on an outdoor grill for both direct and indirect cooking using Kingsford® Charcoal by situating the coals on only one side of the grill, leaving the other side void. Preheat to 450°F, and brush grate with oil.
4
Thread chicken onto skewers, shaking marinade off back into the bag or bowl. Use about 5 pieces for each one. Place on the grill and cook, turning occasionally, until cooked through, about 8–10 minutes. Remove chicken and transfer to a serving platter. Serve with rice and garnish with fresh basil or cilantro. Enjoy!
Cooking for 12 people
Ingredients
-
wooden skewers, soaked for at least 20 minutes in water
12
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yellow onion
0.5
-
large red pepper, seeded
0.5
-
fresh jalapeño pepper, seeded (use a full pepper if you like more spice)
0.5
-
smoked paprika
1 tsp.
-
garlic
3 cloves
-
lemon, juiced
1
-
dried oregano
1 tbsp.
-
extra-virgin olive oil
0.25 cup
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coconut milk
0.5 cup
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boneless skinless chicken thighs, cut into 1-1½ -inch chunks (about 60 pieces total)
2 lb.
-
kosher salt and ground black pepper, to taste
-
fresh basil or cilantro, for garnish
For safe meat preparation, reference the USDA website.
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