K Kruger
TVWBB 1-Star Olympian
Versions of this sauce/condiment/marinade are ubiquitous in Portugal. Frango Piri-piri (chicken marinated in this sauce and grilled, with more sauce served on the side) is pratically a national dish. Piri-piris are tiny, very hot peppers. I get mine here.
This is an oil-based marinade so I think it works better if you cook your chicken in the higher heat of a kettle where you can put in directly over the coals periodically (beware flare-ups) although the WSM will work but use lots of coals to get your heat up--and no water/sand in the pan. This is tasty with pork and shrimp as well.
1 cup olive oil
1-2 Tbls ground piri-piris
1 tablespoon paprika, preferably smoked Spanish pimenton
3-4 cloves garlic, minced or pressed
2 tsps sea salt
1 tsp dried oregano
1 tsp ground cumin
1/2 tsp freshly ground black pepper
Combine the ingredients in a jar and shake. Store in the refrigerator for a few days or longer to blend flavors
See the notes on the Frango Piri-piri recipe for marinating/cooking/serving suggestions.
Marinate a chicken with this before grilling it and serve some of the sauce on the side.
This is an oil-based marinade so I think it works better if you cook your chicken in the higher heat of a kettle where you can put in directly over the coals periodically (beware flare-ups) although the WSM will work but use lots of coals to get your heat up--and no water/sand in the pan. This is tasty with pork and shrimp as well.
1 cup olive oil
1-2 Tbls ground piri-piris
1 tablespoon paprika, preferably smoked Spanish pimenton
3-4 cloves garlic, minced or pressed
2 tsps sea salt
1 tsp dried oregano
1 tsp ground cumin
1/2 tsp freshly ground black pepper
Combine the ingredients in a jar and shake. Store in the refrigerator for a few days or longer to blend flavors
See the notes on the Frango Piri-piri recipe for marinating/cooking/serving suggestions.
Marinate a chicken with this before grilling it and serve some of the sauce on the side.