Grilled Chicken with Piri-Piri Hot Sauce

Preparation info
  • Serves


    • Difficulty


Appears in

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.



  • cups olive oil
  • 2 tablespoons dried red pepper flakes
  • ½


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