Congo

Piri-Piri Chicken

• -1 C. lemon juice
• -3/4 C. olive oil
• -1/4 C. minced garlic
• -2 Tbsp hot chili flakes
• -2 tsp dried oregano
• -1 tsp dried thyme
• -1 tsp ground cumin
• -1 tsp salt

• 1) In a 1-quart glass bowl, mix lemon juice, olive oil, garlic, chili flakes, oregano, thyme, cumin, and salt. For a milder flavor substitute paprika for cayenne pepper. Some recipes call for bay leaf, marjoram, raisins, tarragon, thyme, or tomato paste. Some cooks like to let the marinade "age" for a day or two (in the refrigerator) to allow the flavor to develop.

2) Rub the chicken all over with the marinade (inside and out if using a
whole chicken). Allow the chicken to marinate for at least an hour,
overnight if possible. Save the remaining marinade after the chicken
is done marinating.

3) Cook the chicken on an outdoor grill or broil it in the oven.
Depending on your preference, foil wrap or a rotisserie may be used
for a whole chicken. As it cooks, turn the chicken and baste it with
the remaining marinade, making sure the marinade is completely cooked
after the last basting. Remove the chicken from the grill or roasting
pan with a clean fork. Use a meat thermometer to check for doneness.

4) Serve with additional hot sauce (but not the marinade that was used
with the raw chicken), rice, bread, or roasted potatoes, and chilled
fruit.

NOTE: One authentic African method is to "butterfly" a whole chicken,
i.e., split a cleaned whole chicken down the center enough to allow it
to lie flat, but without cutting it into two pieces; then flatten it
by hitting it with a mallet or sturdy bottle; then coat the chicken
with a marinade and let it marinate for a few hours before
grilling.




Source: http://www.myrecipes.com/recipe/piri-piri-marinade-10000000600618/, http://www.congocookbook.com/chicken_recipes/piri_piri_chicken.html