Portuguese piri piri chicken
Author: 
Cuisine: Portuguese
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 1½-2 lbs skin-on chicken legs/drumsticks (around 6-7)
  • Lemon and a few sprigs parsley for garnish.
Marinade:
  • 3 tbsp olive oil
  • Juice of 1 lemon
  • ¼ tsp salt
  • ¼ tsp ground black pepper
  • ¾ tsp dried oregano
  • ½ tsp pimenton (Spanish smoked paprika)
  • 4 cloves garlic, minced
  • 3 bay leaves
  • 1-2 red bird's eye or Thai chili pepper (more according to taste)
Instructions
  1. Place the marinade ingredients in the bowl of a small mixer/food processor and let whirl until the ingredients are well blended. Taste for salt. Add more lemon juice and chili pepper if you like.
  2. Wash and pat dry the chicken with a paper towel. Using a paring knife make a few deep cuts across each leg. Place in a bowl and pour the marinade over the chicken. Stir to coat well. Cover and refrigerate 6-8 hours or overnight. Remove from fridge 30 minutes before cooking.
  3. Place a broiler pan over a foil-lined baking pan to catch drippings. Grease lightly with canola oil and spread the chicken on top. Turn on broiler and cook with the meat 3-4 inches away from the fire. Broil about 4-5 minutes or until the skin starts to brown and crisp. Then turn over and cook another 3-4 minutes until done.
  4. Garnish with parsley and a squeeze of lemon juice and serve.
Recipe by Oishii Rasoi at https://www.oishiirasoi.com/portuguese-piri-piri-chicken/