Tuesday, July 13, 2010

Grilled Chili Chicken

For whatever reason, I rarely make recipes from the many magazines I get.  However, the "Piri-Piri Chicken" in the July 2010 issue of Bon Appetit looked right up our alley :)  I mostly stuck with the recipe except I used a combination of Sriracha chili sauce and sweet red chili sauce in lieu of Piri-Piri; and we rotisserie'ed instead of halving and grilling.  It was delicious - we will definitely make this again.

  • Glaze
    3 tablespoons butter
    3 tablespoons chopped fresh cilantro
    2 garlic cloves, minced
    2 tablespoons total of Sriracha & sweet chili sauce - depending on your heat preference.
    2 tablespoons fresh lemon juice

    1/4 cup chopped fresh cilantro
    2 tsp ginger (I keep a jar of minced ginger in the fridge)
    1 large shallot, peeled, quartered
    3 garlic cloves, peeled
    1/2 cup of chili sauce - again; sweet to hot according to your preference.  The Sriracha is hot!!
    1/4 cup extra-virgin olive oil
    1/4 cup fresh lemon juice
    1 teaspoon coarse kosher salt
    1 teaspoon freshly ground black pepper
    1 3 1/2- to 4-pound chicken

    Chicken Marinade
    Finely chop cilantro, ginger, shallot, and garlic in processor. Add piri-piri sauce, 1/4 cup oil, lemon juice, coarse salt, and pepper; process marinade to blend.
    Rub marinade into chicken and cover; chill at least 4 hours or overnight.

    Remove chicken from marinade and set it up on the rotisserie at around 350-400 deg F. Cover barbecue; grill for one hour wrapped in aluminum foil.  

    While the chicken is grilling; prepare the glaze.  Melt butter in small saucepan over medium-high heat. Add cilantro and garlic; cook until garlic begins to brown, about 2 minutes. Add chili sauce and lemon juice. Reduce heat to medium-low; simmer 2 minutes. (Glaze can be made up to 1 day ahead. Cover and chill. Rewarm before using.)

    Remove foil and cook for another 45 minutes until skin is browned and instant-read thermometer inserted into thickest part of thigh registers 165°F-

    I served this with an asian coleslaw and sauteed zucchini and onions with fresh thai basil - yum!!

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