Piri Piri Chicken
Spice 'n Easy Mix - Limited Time Only!
Portuguese and Southeast African culinary traditions merge in this dish, which means “pepper pepper” in Swahili. The fiery flavor of this grilled chicken glaze comes from small but mighty pequin chiles, which, at up to 60,000 Scoville Heat Units, are slightly hotter than cayenne. Put another way, this dish ranks at about an 8 on a heat scale of 1-10.
This spicy Piri Piri Chicken is not for everyone, but heat-lovers and chile-heads will keep coming back for more fire.
Hot and spicy with bittersweet, aromatic, and light citrus notes.
2 lbs. boneless, skinless chicken thighs, 3/4 cup water, 1/3 cup honey, 2 Tbsp lemon juice, salt to taste
With Spice 'n Easy, cooking is as easy as 1, 2, 3! Just open, spice and serve. Each packet includes the pre-measured spices needed to make a quick, simple, and tasty recipe.
Season chicken thighs on both sides with salt. In a small pot, combine Piri Piri Chicken Mix, water, honey, and lemon juice. Bring to a boil over medium heat. Reduce heat to low and simmer for 6 to 8 min. or until mixture has thickened to a glossy glaze. Preheat grill, grill pan, or skillet over medium-high heat. Place chicken thighs on grill for 5 to 7 min. per side until browned. Begin brushing with glaze and turning glazed-side down, brushing and turning every 30 to 60 seconds until sauce begins to caramelize and lightly char in spots and internal temperature of chicken thighs reaches at least 165 degrees. Remove chicken thighs from grill, brush with any remaining glaze, slice, and serve hot.
Garnish with: Fresh chiles, chopped parsley, and lemon wedges.
Pequin chiles, salt, red bell pepper, Spanish paprika, toasted onion, tomato, lemon peel, vinegar, arrowroot, ginger, garlic, Greek oregano