Subscribe to keep up to date with our recipes.
Grilled Chicken with Piri Piri Sauce

Grilled Chicken with Piri Piri Sauce

When I decided to add this blog to ItalianChef.com, I thought it would be a good forum for occasionally writing about other types of food.  The main focus will always be Italian cuisine, but I do branch out and would like to share my experiences with cooking in general.  My wife, Sandy, is Portuguese and since we have been together I have been exposed to a lot of great dishes from a culinary tradition I did not know much about before we met.  Continuing the grilled chicken theme from last week, I thought I would share one of my favorite Portuguese grilling recipes, Grilled Chicken with Piri Piri Sauce. Piri Piri Sauce is named after the very hot chile that is the main ingredient, the piri piri pepper.  The pepper, also known as malegueta is kind of hard to find here in America, so you can substitute any small hot pepper.  Bridgeport, Connecticut where Sandy’s family is from has a few Portuguese specialty food stores where I am able to find the jarred maleguetas from Brazil that I use.  You can adjust the heat to your own taste by increasing or decreasing the number of chiles. Grilled Chicken with Piri Piri Sauce Recipe 12 piri piri or other small hot chiles, coarsely chopped 2 cloves garlic, minced 1 teaspoon salt 1 cup extra virgin olive oil 1/3 cup white wine vinegar 1 whole chicken, 3 1/2 to 4 pounds, cut into eight serving pieces Prep time: 15 min | Cook time: 30 min | Total time: 45 min Serves 4 Combine chiles, garlic, salt, extra virgin olive oil and vinegar in a jar with a tight fitting lid. ...

The Best Grilled Chicken

Everybody has certain foods and flavors that they associate with summer; burgers on the grill, tomatoes, watermelon, ice cream, etc. For me it isn’t summer without Grilled Chicken with Salmoriglio. Leading up to Memorial Day weekend I told my wife, Sandy, “I don’t care what else we do this weekend, but Monday I am making Salmoriglio Chicken.” I got the technique I use in this recipe, grilling the chicken first then transferring to a hot sauté pan (I use the side burner on my gas grill for this) and finishing with the marinade, from my Mother. This reduces flare-ups and also results in a nice fresh flavor, since the chicken and the marinade are cooked together very quickly in the pan just long enough to meld the flavors. Salmoriglio made from olive oil, lemon, garlic, oregano, salt & pepper is a very typical Sicilian marinade that has many uses. It can also be used on fish(especially swordfish steaks) or grilled vegetables. I like to make it and pass it around for people to drizzle on Stuffed Swordfish Rolls at the table. You can also make a variation of it, replacing the lemon with red wine vinegar for basting on steaks when grilling them. I served the chicken with my famous grilled corn, and we topped it off by going to Ferris Acres Creamery for Ice Cream.  All in all a very satisfying Memorial Day cookout, and a promising start to the summer. Recipes: Grilled Chicken with Salmoriglio Grilled Corn 2 tablespoons butter, melted 2 tablespoons extra virgin olive oil 1 clove of garlic, minced 1/2 teaspoon paprika salt to taste 8 ears of corn, husked Combine...