Piri piri originated from the former Portuguese colonies of Angola and Mozambique, becoming popular in Britain through a South African chain. The essential marinade includes garlic, lemon juice, bird's eye chillies, smoked paprika, and oil. While traditionally using a whole chicken, the recipe can also apply to various proteins such as fish, prawns, lamb, and pork. To prepare, chicken legs are marinated and then grilled, offering a balance of spice and zest. This dish is recommended for its adaptability, allowing creativity in protein selection and preparation techniques.
The marinade's fiery, tangy flavor originates from the former Portuguese colonies of Angola and Mozambique, now widely adapted in British cuisine.
Piri piri sauce is created with bird's eye chillies, garlic, lemon juice, sweet smoked paprika, and oil, a versatile addition to various dishes.
Traditionally, this dish is made with a spatchcocked chicken, but alternatives include fish, prawns, lamb, pork chops, or even firm tofu.
Prepare by marinating the chicken legs in a blend of garlic, lemon, and salt, allowing the flavors to penetrate the meat thoroughly.
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