Our last (and most memorable) meal in Lisbon, we had some of the delicious grilled chicken that’s served all over Portugal – frango no churasco. It’s marinated and grilled with piri-piri sauce (Portuguese hot sauce), garlic and smoked paprika. I made up some piri-piri last night and we marinated a Kosher chicken (my favorite) overnight. Piri-piri peppers aren’t found in the US, so I used a mix of generic red chiles along with a serrano and a jalapeno. Store-bought hot sauce such as Tabsco can be used in place of the hot peppers.
My most favorite way to cook a whole chicken is to butterfly it. But since the new Monster Grill has a rotisserie on it, we figured we’d try it out. It worked great, and the chicken came out juicy and flavorful and practically falling apart. So much nicer than store-bought rotisserie chicken. We had a nice little corn saute alongside.
- Frango com Piri-Piri (The New Portuguese Table, p. 118)
- “Creamy” Tex-Mex Corn with Lime (Fresh & Light (Williams-Sonoma Lifestyles , Vol 8), p. 84)