Name: Grilled Chicken with Piri-Piri Hot Sauce
Yield: Serves 4
Cuisine: Portugal
Ingredients: ½ cup fresh lemon juice; 4 large cloves garlic, crushed; 4 poussins (young chickens), about 1 pound each (see Note); 2 teaspoons freshly ground pepper; 1½ tablespoons finely minced garlic; ½ cup unsalted butter; 1½ cups olive oil; 2 tablespoons dried red pepper flakes; 1 teaspoon (or to taste) salt; ¼ cup olive oil; 2 tablespoons (or to taste) fresh lemon juice; 1 tablespoon plus 2 teaspoons dried red pepper flakes

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

About

This dish gets its name from the African hot peppers imported to Portugal during the age of exploration. This should be pretty zippy.

Ingredients

Marinade

1½ cups olive oil
2 tablespoons dried red pepper flakes
½

Method

For the marinade, heat the oil in a small saucepan over medium heat until very hot but not boiling. Drop in a red pepper flake; if it skips to the surface of the oil and bubbles, the oil is the correct temperature. If the pepper turns brown or black, the oil is too hot and you will have to let it cool a while. If the pepper flake sinks and does not bubble, the oil is not hot enough. Keep heatin

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Ingredients

Marinade

Method

Part of