PORTUGUESE PIRI-PIRI CHICKEN AZOREAN STYLE

PORTUGUESE PIRI-PIRI CHICKEN AZOREAN STYLE image

Yield 4-6

Number Of Ingredients 12

1 (3 1/2-pound) chicken, flattened (Chicken thighs and drumsticks can also be used)
Marinade
1/8 cup Olive Oil
¼ cup Pimenta Moida Chili Paste*.
1/8 cup White wine
½ tsp sea salt
¼ tsp black pepper
1 tsp sweet paprika (ideally Spanish smoked paprika)
2 Garlic cloves - minced
3 Bay leaves
1/4 tsp Piri-piri hot sauce or crushed red chilis
"Pimenta moida" is a Portuguese fermented pepper paste that is available in the international section of many grocery stores. Ferma brand- available in Canada or Gonsalves in USA. If neither available an Asian chili paste will work. It can also be ordered on-line via Portuguese specialty shops.

Steps:

In large glass bowl, combine all Marinade ingredients; mix well. Add to chicken, turning to coat. Cover and refrigerate for 4 hours, turning occasionally; can be refrigerated for up to 24 hours if you want to make it ahead. Reserving marinade, place chicken, skin side down, on a greased grill over medium heat; close lid and cook for 10 minutes. Turn and brush with marinade; cook for 30 to 40 minutes or until juices run clear when chicken is pierced. Enjoy with a nice glass of Vinho Verde. Saúde!