Frango de Churrasco
(Barbecued Piri-piri Chicken) Recipe

Origin: Portugal Period: Traidtional

Ingredients:

2 chickens, cut into serving pieces
2 garlic cloves, sliced
120ml olive oil
2 tbsp white wine vinegar
1 tbsp tomato purée
a generous splash of Molho do Piri Piri
a generous pinch of ground dried Piri-piri chillies
1 tsp Peri Peri Sauce
coarse sea salt and freshly-ground black pepper, to taste

Frango de Churrasco
(Barbecued Piri-piri Chicken) Preparation:

Method:

Combine all the marinade ingredients together then add the chicken to a large bowl and pour the marinade over the top. Place in the refrigerator for 1 day for the marinade to penetrate. Every few hours turn the chicken to ensure it's evenly coated.

When ready to cook light your barbecue, then sprinkle your chicken with the sea salt and black pepper. Place over the hot barbecue and turning often, grill until they are cooked through. Each time you turn the chicken brush with any left-over marinade. The secret to barbecuing chicken is to turn them frequently so that they do not burn and to judge the cooking time closely. Serve as soon as they are done (or they will dry out and become tough) and accompany with a dry white wine and a tomato and onion salsa.

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