Frango Grelhado Piri Piri

Introduction

History

Frango Grelhado Piri Piri originated in Portugal, where it is a popular dish known for its fiery flavor. The name "Piri Piri" refers to the type of chili pepper used in the marinade, which adds a spicy kick to the dish. This dish has become a staple in Portuguese cuisine and is enjoyed by many around the world.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Make sure to pat the chicken dry before marinating it to ensure that the flavors penetrate the meat.

- Adjust the amount of chili pepper used in the marinade to suit your spice preference.

- For a smokier flavor, grill the chicken over charcoal instead of using a broiler.

Serving Suggestions

Serve Frango Grelhado Piri Piri with a side of rice, grilled vegetables, or a fresh salad for a complete meal.

Cooking Techniques

Broiling

Ingredient Substitutions

Substitute olive oil for peanut oil.

- Use jalapeno peppers instead of habanero chilies for a milder heat.

Make Ahead Tips

Marinate the chicken in the refrigerator for up to 24 hours before grilling for maximum flavor.

Presentation Ideas

Garnish the grilled chicken with fresh herbs such as parsley or cilantro for a pop of color.

Pairing Recommendations

Pair Frango Grelhado Piri Piri with a crisp white wine or a cold beer to complement the spicy flavors.

Storage and Reheating Instructions

Store any leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

Calories per serving: 350

Carbohydrates

Carbohydrates: 0g

Fats

Total Fat: 20g

Saturated Fat: 4g

Proteins

Protein: 40g

Vitamins and minerals

Vitamin C: 10% of daily value

Iron: 15% of daily value

Alergens

Contains peanuts

Summary

Frango Grelhado Piri Piri is a high-protein dish that is low in carbohydrates and rich in healthy fats. It is also a good source of iron and vitamin C.

Summary

Frango Grelhado Piri Piri is a flavorful and spicy grilled chicken dish that is perfect for a summer barbecue or weeknight dinner. With a tangy marinade and a kick of heat, this dish is sure to impress your taste buds. Enjoy!

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was many years ago, back in my youth, when I was still learning the art of cooking from my own grandmother. She was a master in the kitchen, and I was always eager to learn from her.

One summer, when I was about sixteen, my grandmother invited me to spend a week with her at her cottage in the countryside. I was thrilled at the opportunity to learn more about cooking from her, and to spend some quality time together.

On the first day of my visit, my grandmother handed me a worn and stained recipe card. It was for Frango Grelhado Piri Piri, a traditional Portuguese dish that she had learned to make during her own travels through the country. She told me that it was one of her favorite recipes, and that she wanted me to learn how to make it.

I was both excited and nervous. I had never heard of Frango Grelhado Piri Piri before, but I trusted my grandmother's culinary expertise. She walked me through the ingredients and the cooking process, and I watched closely as she expertly prepared the dish.

The key to making Frango Grelhado Piri Piri, my grandmother explained, was in the marinade. It was a blend of garlic, lemon juice, olive oil, and a special spice called piri piri, which she had brought back from Portugal. The marinade was meant to infuse the chicken with flavor and tenderize it, ensuring that it would be perfectly juicy and delicious when grilled.

As the chicken marinated, my grandmother taught me how to prepare the side dishes that would accompany the Frango Grelhado Piri Piri. We made a simple salad of fresh lettuce, tomatoes, and cucumbers, dressed with a tangy vinaigrette. We also cooked up a pot of fluffy white rice, which would soak up the flavorful juices from the chicken.

Finally, it was time to grill the chicken. My grandmother showed me how to set up the grill and carefully place the marinated chicken pieces on the hot grate. The sizzle of the meat as it hit the grill filled the air with a mouthwatering aroma, and I couldn't wait to taste the finished dish.

After about fifteen minutes of grilling, the Frango Grelhado Piri Piri was ready. My grandmother expertly plated the chicken, arranging it alongside the salad and rice. She added a few slices of lemon and a sprinkle of fresh parsley for garnish, and then we sat down to enjoy our meal.

The first bite of the Frango Grelhado Piri Piri was a revelation. The chicken was perfectly cooked, with a crispy, charred skin and tender, juicy meat that practically melted in my mouth. The marinade had infused the meat with a zesty, garlicky flavor that was both bold and delicious.

As I savored each bite, I realized that I had stumbled upon a true culinary gem. Frango Grelhado Piri Piri was a dish that spoke to my soul, combining the warmth and richness of Portuguese cuisine with the love and care that my grandmother had put into teaching me how to make it.

From that day on, Frango Grelhado Piri Piri became a staple in my cooking repertoire. I made it for friends and family, impressing them with the bold flavors and expertly grilled chicken. And every time I made it, I thought of my grandmother and the special bond that we shared over our love of food and cooking.

Now, as I pass on the recipe for Frango Grelhado Piri Piri to the next generation, I do so with a heart full of gratitude and love. This dish is more than just a recipe – it's a reminder of the joy and connection that can be found in sharing a delicious meal with the ones we love. And for that, I will always be grateful.

Categories

| Angolan Meat Dishes | Angolan Recipes | Chicken Recipes | Habanero Chile Recipes | Jalapeno Pepper Recipes |

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