Peri Peri Chicken (Spicy Portuguese Chicken)
Portuguese Peri Peri chicken (or piri-piri chicken) is one of the popular menu at Nando's restaurant. Marinade with chili, garlic, lemon, and herbs. Grill or broil for a yummy dinner. Gluten-free.
Ingredients
- 4 tbsp olive oil
- 4-10 bird's eye chili depends on the heat level of your choice
- 4 cloves garlic or 1 1/2 tablespoon garlic powder for a thicker consistency
- juice of 1 lemon about 1/4 cup
- 1 tbsp paprika
- 1 bay leaf
- 1 tsp oregano
- 1 tsp sea salt
- 1/2 tsp pepper
- 4 chicken legs
- extra sea salt optional
Instructions
- In a blender combine everything except the chicken and the extra salt, blend until very smooth.
- Score chicken legs with a knife a few times.
- Pour 1/3 cup of the sauce over chicken and toss well. I sprinkle a few dashes of extra salt on top of chicken. Marinade the chicken at least 1 hour or up to overnight.
- Grill the chicken on an outdoor BBQ grill. Baste the chicken with the extra sauce. Cook until they are the juice runs clear when you insert a knife to the thickest part of chicken leg.
- To bake, preheat the oven to 425ºF
- Place chicken on a baking pan lined with foil, spray with oil,and place chicken. Bake for 15 minutes, turn over, baste with extra sauce, and continue to bake for another 10 minutes or until chicken is cooked and browned. Serve with extra sauce on the side.