Teresa's Recipes
Frango Peri Peri
Frango Peri Peri is a fiery and flavorful grilled chicken dish that hails from the vibrant culinary landscape of Portugal. This dish features succulent chicken marinated in a zesty mixture of fresh lemon juice, fiery red chili peppers, and aromatic garlic, creating a deliciously spicy blend that will transport your taste buds to the sun-soaked streets of Lisbon. Traditionally enjoyed in Portuguese homes, Frango Peri Peri is the perfect centerpiece for summer barbecues or cozy family dinners. With its tantalizing flavors and mouthwatering aroma, this dish promises to impress your guests and ignite a passion for Portuguese cuisine in your kitchen!
Ingredients
- 1/4 cup, freshly squeezed Lemon juice
- 4 cloves, minced Garlic
- 3-4, finely chopped (adjust to taste) Red chili peppers
- 1 tablespoon Paprika
- 1/3 cup Olive oil
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1/4 cup, chopped (for garnish) Fresh parsley
- 4-6 pieces (legs, thighs, or a whole chicken) Chicken (bone-in pieces or whole)
Dietary Notes
- Servings: 4-6
- Dish Type: Main Course
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 25 minutes
- Calories: 320
- Fat: 20g
- Carbs: 2g
- Protein: 30g
- Sodium: 400mg
- Sugar: 1g
Instructions
- In a mixing bowl, combine the freshly squeezed lemon juice, minced garlic, chopped red chili peppers, paprika, olive oil, salt, and black pepper to create a zesty marinade.
- Place the chicken pieces in a large ziplock bag or a shallow dish and pour the marinade over them. Seal the bag or cover the dish, and massage the marinade into the chicken to ensure it is well coated. Let it marinate in the refrigerator for at least 2 hours or overnight for optimal flavor.
- Preheat the grill to medium-high heat, allowing it to reach a steady temperature for optimal cooking.
- Remove the chicken from the marinade and discard any excess marinade to prevent flare-ups on the grill.
- Grill the chicken pieces for about 20-25 minutes, turning occasionally, until they are cooked through and have a nice charred exterior. Use a meat thermometer to check for an internal temperature of 165°F (75°C).
- Remove the chicken from the grill and let it rest for 5 minutes before serving to allow the juices to redistribute.
- Garnish with freshly chopped parsley and serve hot, enjoying the spicy, smoky flavors.
Tips
- For an extra kick, add a pinch of cayenne pepper or use extra hot chili peppers in the marinade.
- Serve with a side of rice, grilled vegetables, or a fresh salad to balance the heat.
- Frango Peri Peri can also be baked in the oven at 400°F (200°C) for about 40-45 minutes if grilling isn't an option.