Portuguese Chef Shares Restaurant's Popular Piri Piri Chicken

goodmorningamerica.com

Delilah

Just an ordinary girl who loves to cook.

2 chickens split in half (4 halves) or spatchcocked

subheading: For the marinade (also called vinho d’alhos):

2 cups dry white wine (vinho verde)

¼ cup red wine vinegar

7 to 8 cloves of garlic smashed or coarsely chopped

5 to 6 dry bay leaves

2 tablespoons massa de malagueta (Portuguese crushed pepper sauce, substitute Sambal Oelek if you don’t have it)

2 tablespoons kosher or sea salt

1 tablespoon smoked paprika

1 teaspoon cumin 1 teaspoon ground coriander

1 tsp ground black pepper

Pinch of allspice

Pinch of clove

subheading: For glaze:

¼ cup of Portuguese Piri Piri sauce (available in most specialty stores os easily found online) or substitute with favorite hot sauce

subheading: For the Piri Piri aioli:

½ cup mayonnaise

1 tablespoon Piri Piri sauce

1 tablespoon lemon juice

2 cloves of garlic grated or finely minced

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