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
wooden skewers, soaked for at least 20 minutes in water
large red pepper, seeded
fresh jalapeño pepper, seeded (use a full pepper if you like more spice)
extra-virgin olive oil
boneless skinless chicken thighs, cut into 1-1½ -inch chunks (about 60 pieces total)
kosher salt and ground black pepper, to taste
fresh basil or cilantro, for garnish
Take your taste buds outside their comfort zone with these unexpected twists on grilling favorites.
Light your fire with all new Kingsford® products.
Explore our full range of charcoal, pellets and flavor boosters to take your grilling to the next level.