Hot Portuguese Sauce Recipe for Grilled Chicken

We’re used to Mexican scorching sauces right here in Texas. However when Chef David Litt visited Good Day, he shared a recipe for a spicy Portuguese sauce.

You will discover a few of his favourite Portuguese recipes in his cookbook The New Portuguese Desk.

Grilled rooster dipped in scorching sauce

Recipe from New Portuguese desk by David Mild
Serves 4

Chef’s Observe: You will not usually discover contemporary piri piri chili peppers in the US. Intervention for piri piri peppers are Thai chicken, purple jalapeno, santaca, arbol, cayenne, or Tabasco, relying on availability in addition to private warmth choice and tolerance. You Can Search for dried piri piri peppers. They pack a big plate, so experiment with the portions till you get the sauce you deserve.

3/4 cup peri peri sauce, plus extra for serving
1 teaspoon candy smoked paprika
2 cloves garlic, minced
1/2 teaspoon kosher salt
One rooster weighs 3-1/2 to 4 lbs
Coarse sea salt

Combine the peri peri sauce, paprika, garlic and kosher salt in a big resealable freezer bag. Sit apart.

Place rooster breast aspect down on a reducing board. Utilizing poultry shears, slice alongside one aspect of the spine, then the opposite; Discard the bone. Flip the rooster breast aspect up, open it out, and press down firmly with the palm of your hand to flatten it. Place in a freezer bag, seal, and switch a number of instances to coat. Place the bag in a shallow dish and marinate within the fridge for at the very least a number of hours, or ideally in a single day, turning it a number of extra instances.

Warmth a fuel or charcoal grill to medium. Take away the rooster from the bag, reserve the marinade, and go away it for half-hour.

Brush your entire chicken with the marinade, season with sea salt, and place it on the grill, breast aspect down. Grill till pores and skin turns darkish brown and exhibits grill marks, 12 to fifteen minutes. Flip, baste, and grill for one more quarter-hour. The rooster is cooked when the juices run clear if the thigh is pierced or when an instant-read thermometer inserted into the thickest a part of the thigh reads 165°F. Simply earlier than serving, brush the rooster with contemporary peri peri sauce for an additional kick of warmth.

Portuguese Peri Peri Sizzling Sauce

This spicy Portuguese piri piri sauce is comprised of chicken’s eye pepper, which can be utilized on rooster, shrimp, pork or any dish in Portugal.

4 to eight contemporary scorching peppers, relying on warmth
2 cloves garlic, minced
Juice of 1 lemon (non-compulsory ¼ cup vinegar or apple cider vinegar)
a pinch of salt
½ to 1 cup further virgin olive oil, relying on how skinny you need it

Roughly chop the peppers and discard the stems.

Place the chili peppers and seeds, garlic, lemon juice, salt, and desired quantity of oil in a meals processor fitted with a steel blade and purée.

Pour the combination right into a small glass bowl and go away it for a number of days within the fridge.

You may pressure the combination and return it to the jar, however I like my combination to have a little bit of texture.

The sauce will maintain within the fridge for one month.


    (Tags for translation) Sequence 

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