1h 40 min
Piri-piri is a classic Portuguese sauce beautifully married with grilled chicken in this dish. Courtesy of Alison Kent.
cup (75 mL) red wine vinegar
clove garlic, minced
Tbsp (30 mL) olive oil
Tbsp (22 mL) chopped fresh oregano (or 1 teaspoon/5 mL) dried oregano
Tbsp (15 mL) each hot pepper flakes and paprika
tsp (5 mL) each salt and pepper
lb(s) (1.5 kg) bone-in chicken pieces (skin-on or skinless; a combination of breasts, thighs and drumsticks)
In small saucepan, combine vinegar, garlic, oil, oregano, hot pepper flakes, paprika and salt; bring to boil over high heat. Reduce heat and simmer over medium-low heat for 2 minutes. Let cool.
Place chicken in large glass bowl; add piri-piri sauce, turning to evenly coat chicken. Cover and refrigerate for at least one hour, or up to 24 hours.
On greased grill over medium heat, cook chicken, covered with aluminum foil or grill pan cover, turning once, until no longer pink inside and juices run clear when pierced, 30 to 40 minutes.