Piri Piri Chicken
Frango com Piri Piri
Serves: 4 to 6
Prep Time: 20 minutes
Cook Time: 1 hour
If you’ve ever visited Portugal, you probably noticed that they are not afraid to fry things, and
this fiery chicken is a great example. It’s a great dish to a potluck or serve at a dinner party
because you can make it ahead of time.
4 bone in skin on chicken thighs
4 chicken drumsticks
4 chicken wings
4 quarts vegetable oil or peanut oil for frying
1 cup piri piri sauce
¼ cup olive oil
Juice of 1 lemon
1 teaspoon granulated garlic
½ teaspoon kosher salt
1. Let the chicken sit at room temperature for 20 minutes before cooking. In a heavy pot
over medium-high heat warm the vegetable oil.
2. Preheat the oven to 400˚F. Line a sheet pan with parchment paper. Line a plate with
paper towels.
3. In a large bowl mix together the piri piri sauce, olive oil, lemon juice, granulated
garlic, and salt and set aside.
4. Pat the chicken dry with paper towels. If the end of a wooden spoon inserted into the
oil causes bubbles, the oil is ready for frying.
5. Fry the chicken, 4 pieces at a time, until golden brown. Transfer the chicken to the
paper towel lined plate. As soon as the next 4 pieces of chicken are frying, transfer
the cooked chicken to the bowl with the sauce and toss to coat. Using tongs, remove
the chicken, letting any excess sauce drip back into the bowl, and place on the
prepared sheet pan. Repeat with all the chicken. Reserve any remaining sauce.
6. Roast the chicken for 20 minutes. Baste the chicken with the remaining sauce.
Continue to roast for an additional 10 minutes. It’s done when a thermometer inserted
into the thickest part of the meat reaches 165˚F. Serve hot.
Easy Substitution: If you can’t find piri piri sauce at the store or online, your favorite hot sauce
will work instead.