Pretty good recipe. I grew up eating and cooking the Piri-Piri chicken. As most who read the reviews advised, never get rid of the remaining marinade. It's the life of the chicken. You need to baste it on the chicken while grilling, as the chicken can run dry. And that is where all the flavour is. I would recomend to leave the chicken in the marinade overnight for best results.
Extremely easy to make and ingredients you probably have on hand. I marinated it overnite so the lemon flavor was really infused in the chicken. Couldn't grill it - so I baked it in the oven at 375 degrees for 40 min. and then popped it under the broiler for a few minutes to get a nice crusty skin. Thanks submitter.
Delicious dish, I did not discard the marinade but rather baked the chicken in the oven with the marinade (emptied half. It was delicious and crispy.
I first tasted this dish at Springboks a local South African retaurant & went wild. This recipe duplicated the seasoning perfectly! For those whose palates prefer less fire cut the chili powder to half the amount & serve over cous-cous or rice.
Don't discard the marinade pot it into a pot and pour the juices from the cooked chicken into the same pot let it reduce add about 2 tsps honey and serve over rice also don't use the ginger but pour honey over the chicken just before it is done
I've played around w/ this recipe a couple times now--using less paprika added black pepper added honey etc. It has potential but needs something and the paprika is just too overpowering.
What a moist chicken this made! I used boneless skinless and had to used powdered ginger, but this turned out better than I expected. I marinated for 24 hours in the fridge. Very fragrant and great presentation!
This is the recipe I have been looking for rather garlicy but it taste very yummy.I add a few drops of tabasco on the mixture for more tangy taste. Thank you.
Delicious! I baked in the oven at 375 for 40 minutes as it was too chilly to grill outside. I used boneless skinless chicken breasts that I should have pounded flat but didn't.:) I ran a little short of lemon juice so I didn't feel I had enough sauce on my chicken so next time I'm probably going to make double sauce if I use boneless skinless breasts again. This was wonderfully tasty and reminded me of naked hot wings in a way but so much better. The ginger and garlic give it a great flavor. You definitely need to appreciate spicy food to like this one! I served with oven roasted asparagus. Next time I think I'll try baking zucchini/squash maybe in the same pan. Also I'm going to pound out my chicken breasts or slice them into strips so the sauce really gets appreciated. Definitely a keeper for me and I can't wait to cook it for my fiance and friends.
