Grilled chicken in the Piri Piri marinade – a detailed recipe cooking. 
Photo of the dish: ДэнниBoom Time: 35 min. plus pickling time Difficulty: easy Servings: 20 Recipes use volumetric containers with a volume of: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 7 cut into 6 pieces each whole carcasses of chicken
- Zest and juice of 5 lemons plus 2 sliced lemon slices for decoration
- 1 peeled garlic head
- 4 peeled and coarsely chopped red peppers
- 10 chili peppers, e.g. fresno or serrano
- 4 tbsp. fresh parsley leaves
- 3 tbsp. l paprika
- 1 tbsp. red wine vinegar
- 2 tbsp. olive oil
- Salt and ground black pepper
Recipes with similar ingredients: chicken, chili pepper, pepper serrano, lemon juice, wine vinegar, garlic, paprika, parsley
Recipe preparation:
- Put lemon zest, lemon juice in a food processor, garlic, red pepper, chili pepper, parsley, paprika, red wine vinegar and oil. Beat until a paste forms. Salt and pepper. Leave 1 cup of sauce for later serving. Chicken. Put chicken into 2 large plastic bags with clasp. Divide the marinade between the packets and close them. Stir the chicken in the bag to distribute the marinade. Put chicken in the refrigerator and leave to marinate for at least an hour or up to 1 day.
- Preheat the grill to a moderate heat. Forceps remove the chicken from the bags and drain the marinade well. Salt and pepper. Put on the grill, first skin down, and fry about 15 minutes on each side until ready, periodically turning over. (If the grill is not big enough, you can do this in batches.) Serve with lemon wedges and remaining sauce Piri Piri.
