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Grilled Chicken Piri Piri https://www.metro.ca/userfiles/image/recipes/poulet-piri-piri-au-barbecue-11033.jpg PT12M PT50M PT1H02M
In a bowl, combine the garlic cloves, Piri Piri hot sauce, lemon juice, hot chili flakes, paprika, and oil.On a kitchen board, place the whole chicken breast down. Use a sturdy pair of scissors to remove the backbone. Flip the chicken over and press down on the breasts to flatten it as much as possible.Place the chicken in a large dish or zip bag and add half of the marinade.Keep the rest of the marinade in the fridge.Make sure the chicken is completely coated in the marinade. Cover and refrigerate for 5 to 12 hours.Remove the chicken from the fridge 20 minutes before cooking so it can get to room temperature.Preheat the BBQ to high.When the grill is hot, place the chicken, skin side up, on one side of the BBQ and lower the heat on that side to low. Lower the heat on the other side to medium high. Throw out the used marinade.Cook the chicken for 50 minutes and flip halfway through.Meanwhile, melt the butter in a small pot on low with the remaining half of the marinade.During the last 10 minutes of cooking, baste the chicken with the warm sauce.Serve.
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4 garlic cloves chopped 1/2 cup (125 ml) Piri Piri hot sauce juice of 1 lemon 1 tablespoon (5 ml) hot chili flakes 2 teaspoon (10 ml) smoked paprika or regular 3 tablespoon (45 ml) vegetable oil 1 2 kg (4,4 lb) Irresistibles Naturalia whole chicken 3 tablespoon (45 ml) butter
Grilled Chicken Piri Piri

Grilled Chicken Piri Piri

Rate this recipe
1 Vote
4
Main course
0:12
Preparation
0:50
COOKING
1:02
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 4
    garlic cloves chopped
  • 1/2 cup
    (125 ml)
    Piri Piri hot sauce

  • juice of 1 lemon
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  • 1 tablespoon
    (5 ml)
    hot chili flakes
  • 2 teaspoon
    (10 ml)
    smoked paprika or regular
  • 3 tablespoon
    (45 ml)
    vegetable oil
  • 1
    2 kg (4,4 lb) Irresistibles Naturalia whole chicken
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    FRESH SKINLESS CHICKEN BREAST

    FRESH SKINLESS CHICKEN BREAST

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    BONE IN 7.58/kg


  • 3 tablespoon
    (45 ml)
    butter
Imprimer ma sélection

Preparation

In a bowl, combine the garlic cloves, Piri Piri hot sauce, lemon juice, hot chili flakes, paprika, and oil.

On a kitchen board, place the whole chicken breast down. Use a sturdy pair of scissors to remove the backbone. Flip the chicken over and press down on the breasts to flatten it as much as possible.

Place the chicken in a large dish or zip bag and add half of the marinade.

Keep the rest of the marinade in the fridge.

Make sure the chicken is completely coated in the marinade. Cover and refrigerate for 5 to 12 hours.

Remove the chicken from the fridge 20 minutes before cooking so it can get to room temperature.

Preheat the BBQ to high.

When the grill is hot, place the chicken, skin side up, on one side of the BBQ and lower the heat on that side to low. Lower the heat on the other side to medium high. Throw out the used marinade.

Cook the chicken for 50 minutes and flip halfway through.

Meanwhile, melt the butter in a small pot on low with the remaining half of the marinade.

During the last 10 minutes of cooking, baste the chicken with the warm sauce.

Serve.

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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