Traditional Piri-Piri Marinade and Sauce Recipe

Ingredients (for marinade and sauce)

• 3 to 4 fresh piri-piri chilies (or 2 tablespoons of piri-piri paste or sauce)

• 3 crushed garlic cloves

• Juice and zest of one lemon

• 100 ml extra virgin olive oil

• 1 teaspoon sweet or smoked paprika
  (Paprika adds a smoky sweetness and color to the sauce, typical in the Portuguese version.)

• 1 teaspoon dried oregano (optional)
  (Oregano and thyme are often used in Portuguese homes but not in all recipes. Their use varies by region.)

• 1 tablespoon red wine vinegar or lemon juice
  (White or wine vinegar is a common addition but not mandatory.)

• Salt and pepper to taste

Preparing the Marinade

1. In a bowl, mix all the ingredients until you get a smooth, homogeneous sauce.

2. Adjust salt, pepper, and acidity to your preference.

3. Use this marinade to brush on meat (young chicken, chicken, etc.) before cooking.

4. Let marinate in the fridge for at least 2 hours, ideally overnight, to fully absorb the flavors.

Preparing Concentrated Piri-Piri Sauce

If you want a thicker and more concentrated sauce (ideal for drizzling after cooking):

Steps to Reduce the Sauce

1. Pour a sufficient amount of marinade into a saucepan or thick-bottomed pan.

2. Heat over medium-low heat until it gently simmers (avoid boiling vigorously to prevent burning).

3. Let it simmer uncovered, stirring regularly to prevent sticking.

4. The sauce will thicken as the liquid gradually evaporates.

5. When the texture becomes syrupy and coats the back of a spoon, remove from heat.

6. Taste and adjust seasoning (salt, sugar, acidity) as reduction intensifies the flavors.

7. You can add a bit of olive oil or butter at the end for a smoother texture.

Uses of Piri-Piri Sauce

• Grilled or roasted chicken (notably the famous Portuguese Frango à Piri-Piri: spatchcock chicken, thighs, wings)

• Fish and seafood: as marinade or accompaniment

• Grilled vegetables (eggplants, peppers, zucchini)

• White meats like turkey or pork

• Barbecue marinades to enhance meat or vegetable flavors

• Dip or table sauce to add a spicy kick to simple dishes or tapas