Hello my fellow food enthusiasts!
Today, I’m whisking you away on a culinary escapade to sun-drenched Portugal with a dish that’s sure to tantalize your tastebuds—my take on the renowned Piri-Piri Chicken, paired with a refreshing zesty cucumber salad. It’s the perfect balance of fiery and fresh that’ll make your palette dance with delight!
Now, I must confess, there’s something incredibly satisfying about cooking with piri-piri. Perhaps it’s the way the spicy aroma fills the kitchen or how it evokes memories of a breezy alfresco meal on a holiday long ago. And let’s be honest, who doesn’t love the thrill of playing with a bit of heat in their food?
Whether you’re a heat-seeker or just fancy a bit of flavor excitement in your meal, this Piri-Piri Chicken is my friendly nod to Portugal’s fantastic grilling traditions. For this dish, we marinate succulent chicken thighs in a vibrant mix of piri-piri sauce, tangy lemon, and fragrant spices, then grill them to smoky perfection. Oh, and the skin—crisped up to the point where it’s almost sinful, yet we wouldn’t want it any other way.
But what about when your tongue needs a little salvation from all that fiery goodness? That’s where our bright and tangy cucumber salad comes in. The coolness of cucumber, sharpness from the onion, and a herby kick from fresh coriander—all tied together with a sweet and acidic vinaigrette. Trust me, it’s an outright celebration for your taste buds.
This has quickly become one of those meals that I look forward to making on a weekend when I have a bit more time to let the chicken truly infuse with the piri-piri marinade magic. I find that a longer marinade makes all the difference—and hey, it’s always worth it for those intensified flavors and tender meat.
As I sit down to enjoy this dish with a refreshing beverage in hand (a glass of chilled Vinho Verde would do nicely), I’m reminded that sometimes it’s the simple things in life—like a well-made meal—that bring the greatest of pleasures. My better half agrees wholeheartedly, often chiming in with a contented “You’ve outdone yourself!” which, between you and me, I never tire of hearing.
So, whether you’re entertaining friends or just treating your household to something special, this grilled Piri-Piri Chicken with Zesty Cucumber Salad is sure-fire way to bring some culinary excitement to your table. Just be ready for the lingering heat, both from the grill and the piri-piri!
Until next time, stay hungry my friends, and as always, happy cooking!
Best,
Al
Ingredients
– 4 chicken thighs (bone-in, skin-on)
– 2 tablespoons piri-piri sauce
– 1 tablespoon olive oil
– 2 cloves garlic, minced
– 1 lemon, zest and juice
– 1 teaspoon smoked paprika
– Salt and freshly ground black pepper to taste
– 1 cucumber, thinly sliced
– 1 small red onion, thinly sliced
– 2 tablespoons fresh coriander, chopped
– 1 tablespoon white wine vinegar
– 1 tablespoon extra virgin olive oil
– 1/2 teaspoon sugar
– Pinch of salt
– 1/4 teaspoon chili flakes (optional)
Method
1. Begin by preparing the marinade for the chicken. In a large bowl, combine 2 tablespoons of piri-piri sauce, 1 tablespoon of olive oil, the minced garlic, the zest and juice of one lemon, and 1 teaspoon of smoked paprika. Stir well to blend all the ingredients.
2. Season the chicken thighs on both sides with salt and pepper to taste. Place them in the bowl with the marinade, turning them to ensure they are thoroughly coated. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 1 hour, ideally overnight for deeper flavor.
3. Preheat your grill to a medium-high heat, at around 200°C (392°F). If you’re using a griddle pan, get it hot on the stove over medium-high heat.
4. Once ready, place the marinated chicken thighs on the grill or griddle pan skin-side down, and cook for about 10 minutes. Turn them over and continue to grill for another 15 minutes, or until the chicken is fully cooked and the internal temperature reaches 74°C (165°F). The skin should be crisp and charred in spots.
5. While the chicken is grilling, prepare the zesty cucumber salad. In a medium bowl, combine the thinly sliced cucumber and red onion with 2 tablespoons of chopped fresh coriander.
6. In a separate small bowl, whisk together 1 tablespoon of white wine vinegar, 1 tablespoon of extra virgin olive oil, 1/2 teaspoon of sugar, a pinch of salt, and, if desired, 1/4 teaspoon of chili flakes to add a little heat.
7. Pour the dressing over the cucumber and onion mixture and toss gently to combine. Let the salad sit for a few minutes to allow the flavors to meld.
8. Once the chicken is cooked, remove it from the grill and let it rest for a few minutes before serving. This will ensure the juices redistribute, resulting in tender and juicy meat.
9. To serve, place a chicken thigh on each plate and accompany with a generous helping of the zesty cucumber salad.
10. Enjoy the balance of hot and succulent piri-piri chicken with the cooling crisp texture of the cucumber salad for a harmonious meal.
