Ingredients
Scale
- 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
Instructions
- Combine chiles, garlic, salt, extra virgin olive oil and vinegar in a jar with a tight fitting lid. Cover, shake well and let rest in refrigerator for at least 24 hours. The sauce will keep for about 1 month.
- Place chicken in a baking dish and pour half the piri piri sacue over. Cover and let marinate in refrigerator for 4-6 hours, turning chicken once.
- Start a fire in a charcoal grill, or pre-heat a gas grill to medium-hot. If using a charcoal grill, arrange the charcoal on one half of the bottom of the grill and leave the other half empty for indirect cooking. If using a gas grill once the grill is pre-heated, turn off the burners on on one side of the grill.
- Place chicken on grill directly over the fire and cook for 5 minutes, turning once. Move chicken to the side of the grill that is not directly over the fire, brush with piri piri sauce and cover the grill. Cook chicken covered over indirect heat, turning occasionally and basting with remaining piri piri sauce, for about 20 minutes, until the juices run clear. Serve warm.
- Prep Time: 15 mins
- Cook Time: 30 mins