Piri+Piri+Chicken


 * PIRI-PIRI CHICKEN**


 * DESCRIPTION**

Also known as African bird's eye chili, is a cultivar of Capsicum frutescens, one of the sources of chili pepper that grows both wild and domesticated. It is a small member of the Capsicum genus. It grows in Angola, Uganda, Malawi, South Africa, Ghana, Nigeria, Zambia, Zimbabwe, Mozambique, the tropical forests of South Sudan and the highlands of Ethiopia. It was brought to Goa, India by the Portuguese.

Piri piri is the Swahili word for 'pepper pepper'. Other Romanizations include pili pili in the Democratic Republic of the Congo or peri peri in Malawi, deriving from the various pronunciations of the word in parts of Bantu languages-speaking Africa. Piri piri is the spelling of the name as used in the Portuguese language, namely in the Portuguese-speaking Mozambican community.

The Oxford Dictionary of English records piri-piri as a foreign word meaning "a very hot sauce made with red chilli peppers" and giving its origin as the Ronga language of southern Mozambique word for "pepper".



INGREDIENTS
3 tablespoons butter
 * Glaze: **

3 tablespoons chopped fresh cilantro

2 garlic cloves, minced

2 tablespoons piri-piri sauce or other hot pepper sauce

2 tablespoons fresh lemon juice  1 2-inch piece fresh ginger, peeled, thinly sliced  1 large shallot, peeled, quartered  3 garlic cloves, peeled  1/2 cup piri-piri sauce or other hot pepper sauce  1/4 cup extra-virgin olive oil plus additional for brushing  1/4 cup fresh lemon juice  1 teaspoon coarse kosher salt  1 teaspoon freshly ground black pepper  1 3 1/2- to 4-pound chicken, backbone removed, opened flat  1 11 3/4 x 8 1/2 x 1 1/4-inch disposable aluminum baking pan (to catch drips)
 *  Chicken **: 1/4 cup chopped fresh cilantro

PREPARATION
**For glaze:** Melt butter in small saucepan over medium-high heat. Add cilantro and garlic; cook until garlic begins to brown, about 2 minutes. Add piri-piri sauce and lemon juice. Reduce heat to medium-low; simmer 2 minutes. DO AHEAD: //Glaze can be made up to 1 day ahead. Cover and chill. Rewarm before using. //

 **For chicken:**
 * 1) <span style="background-color: #ffffff; color: #333333; font-family: inherit; font-family: inherit; font-size: 16px; vertical-align: baseline; vertical-align: baseline;">Finely chop cilantro, ginger, shallot, and garlic in processor. Add piri-piri sauce, 1/4 cup oil, lemon juice, coarse salt, and pepper; process marinade to blend.
 * 2) <span style="background-color: #ffffff; color: #333333; font-family: inherit; font-family: inherit; font-size: 16px; vertical-align: baseline; vertical-align: baseline;">Place chicken, skin side up, on work surface. Using palm of hand, press on breastbone to flatten chicken. Tuck wing tips under. Pour half of marinade into 11x7x2-inch glass baking dish. Open chicken like book; place skin side down in single layer in dish. Pour remaining marinade over. Cover; chill at least 4 hours or overnight, turning chicken occasionally.
 * 3) <span style="background-color: #ffffff; color: #333333; font-family: inherit; font-family: inherit; font-size: 16px; vertical-align: baseline; vertical-align: baseline;">Remove top rack from barbecue. Prepare barbecue (medium heat). If using 2-burner gas grill, light 1 burner. If using 3-burner gas grill, do not light center burner. If using charcoal grill, light briquettes in chimney and pour onto 1 side of lower grill rack. Place disposable aluminum pan on unlit part of grill. Place upper grill rack on barbecue; brush with oil.
 * 4) <span style="background-color: #ffffff; color: #333333; font-family: inherit; font-family: inherit; font-size: 16px; vertical-align: baseline; vertical-align: baseline;">Remove chicken from marinade. Arrange skin side up on grill rack above drip pan. Cover barbecue; grill until skin is browned and instant-read thermometer inserted into thickest part of thigh registers 165°F, turning often, about 40 minutes. Transfer to platter. Pour warm glaze over.

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