Ingredients
1 1/2 lb chicken, cut in 6 to 8 pieces1/8 cup of olive oil1/4 cup of chili paste1/8 cup of white wine1/2 teaspoon of salt1/4 teaspoon of black pepper1 teaspoon of sweet paprika4 garlic cloves, minced2 bay leaves3 tablespoons of piri-piri sauce
Get Portuguese food & ingredients 
This site uses US measurements.
This site uses US measurements.
Directions
- In a large bowl, combine all the ingredients together, the chili paste, white wine, salt, pepper, paprika, garlic cloves, bay leaves, 1 tablespoon of the piri-piri sauce and mix well.
- Add the chicken, mix it well in the sauce so it is all coated.
- Cover and refrigerate for 3 to 4 hours, turning occasionally (it can be refrigerated for up to 24 hours if you want to prepare it in advance).
- Keep the marinade when you remove the chicken and place the chicken skin side down on a greased grill over medium heat, close the lid and cook for about 10 minutes.
- Turn and brush the chicken with the marinade and let it cook for 30 to 40 minutes or until well browned.
- Once done, serve with the remaining 2 tablespoons of piri-piri sauce in a bowl for dipping on the side.
Comments
You might also like
My wife tried this recipe for Portuguese chicken fricasse (fricasse de frango) in Algarve, and she says that until this day, it is one of the best chicken dishes she has ever eaten.
Serve this delicious Portuguese style orange chicken recipe (receita de frango com laranja) with some plain rice or a salad.