Grilled Chicken with piri piri sauce

Credit:DronG

Grilled Chicken with piri piri sauce

Makes 6 servings (1 cup sauce)
Total time: 45 minutes + marinating

For the sauce, melt:
4 Tbsp. unsalted butter
1/4 cup olive oil
1 Tbsp. grated fresh
ginger
1 Tbsp. minced fresh garlic
1 Tbsp. hot sauce
(such as Frank’s)
1 Tbsp. honey
1 tsp. each red pepper flakes
and smoked paprika
1/4 cup fresh lemon juice
2 Tbsp. minced fresh cilantro
Salt to taste
for the chicken, remove:
1 chicken (3–4 lb.), trimmed
of excess fat

For the sauce, melt butter, oil,
ginger, garlic, hot sauce, honey,
pepper flakes, and paprika in a
saucepan over low until fragrant,
3–4 minutes. Off heat, stir in lemon
juice and cilantro; season sauce
with salt. Reserve 1/4 cup sauce for
marinating chicken, then transfer
remaining sauce to a Pyrex
measuring cup and let cool.
For the chicken, remove
backbone by cutting along both
sides of bone using kitchen shears;
flip. Using the palms of your hands,
press on breastbone to flatten
chicken. Tuck wing tips under
body. Insert a skewer through
the wings and upper breasts and
another through the thighs and
lower breasts. Transfer chicken to a
baking sheet, brush with reserved
1/4 cup sauce, cover, and marinate
4 hours or overnight. Cover
remaining sauce and chill.

Prepare grill for two-zone grilling,
heating one side to medium-high
and the other side to low. Brush
grill grate with oil.
Arrange chicken, skin side up,
over low heat and grill, covered,
10 minutes. Rotate chicken and
grill 10 minutes. Carefully flip
chicken, skin side down, over
medium-high. Grill chicken until
a thermometer inserted into the
thickest part, but not touching
bone, registers 165°, 5–10 minutes
more. Transfer chicken to a cutting
board, skin side up, tent with foil,
and let rest 5 minutes.
Cut chicken into 8 pieces and
transfer to a platter. Briefly reheat
remaining sauce in a microwave
until butter is melted, then drizzle
over chicken.

Per serving: 739 cal; 57g total fat (18g sat);
219mg chol; 268mg sodium; 5g carb (0g fiber,
3g total sugars); 50g protein

chicken Tips
1 Butterflying a chicken helps
it cook evenly, and it’s easy
to do. Simply cut along each
side of the backbone with
kitchen shears to remove.
2 Once the backbone is
removed, the chicken doesn’t
have much structure. Using
skewers helps with that and
with moving the chicken
around on the grill.

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