Piri piri chicken is the perfect dish when you need something healthy and quick.
Chef Curtis Stone’s piri piri chicken with coleslaw.
“Piri-Piri is a Portuguese sauce that combines garlic, chilli, red wine vinegar and olive oil,” Curtis Stone, who runs Maude and Gwen in Los Angeles, told Insider. “While I like it spicy, the heat in this pureed sauce can be adjusted if you want – just use fewer Thai chilies for a milder ride!”
To make Stone’s version of piri piri chicken for four you will need: 1 pound of boneless and skinless chicken thighs (cut into two to three pieces), 6 large red Fresno chilies (roughly chopped), 4 red Thai chilies (roughly chopped stalk), 5 cloves of garlic, ¼ cup of red wine vinegar, 2½ teaspoons of kosher salt, ⅔ cup of olive oil, and either bamboo or metal skewers.
Begin your preparation by mixing the chillies, garlic, vinegar, and salt in a food processor until the mixture is smooth. Then gradually add the olive oil while your machine is running.
Throw your chicken with Pir cup of piri-piri mixture in a large bowl and coat your pieces. Then cover the bowl and leave it in the refrigerator for at least 30 minutes or a full day if you want to turn it into the perfect prep recipe.
After taking your bowl out of the fridge, thread your chicken pieces onto the skewers and grill them up. Turn the skewers frequently and baste them with 3/4 cup of the remaining piri piri sauce for about 12 minutes, or until the chicken is charred and cooked through.
Stone also has a quick coleslaw that he likes to pair with his piri piri chicken. These include: ¼ small kale head (thinly sliced), ¼ cucumber (halved lengthways and thinly sliced), ¼ white onion (thinly sliced), ¼ cup fresh mint leaves (thinly sliced), 1 tablespoon finely grated lime zest, 2 tablespoons fresh lime juice , 2 tablespoons of extra virgin olive oil and kosher salt.
To make the coleslaw, first combine the cabbage, cucumber, onion, and mint in a large bowl. In a small bowl, whisk the lime zest and juice with the oil. Then mix the cabbage mixture with the dressing and season with salt.
Stone recommends serving the chicken skewers and coleslaw with flatbread or naan with your extra piri piri sauce.