Piri Piri Chicken – my version

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I saw this recipe for Piri Piri Chicken (by Steven Raichlen, Francine Maroukian, and the Bon Appetite Test Kitchenfrom Epicurious and was really intrigued – it sounded delicious … but we don’t have a BBQ so… here’s my improvisation! 

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I did the marinade this morning and it looked and smelled so good… I was looking forward to dinner All day!

Because I was doing this right before I left for work – I did not put the ingredients through the food processor (obviously from the picture).  The marinade: fresh ground ginger, chopped fresh cilantro, lemon juice, garlic, olive oil, freshly ground pepper, and Sriracha sauce (which is the hot sauce I have on hand all the time).  I had defrosted chicken thighs and removed the skin.
The chicken marinated about 11 hours and was cooked at 357-degrees for approximately 1 hour

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I wanted a more subtle flavor with the chicken and, since the oven was on anyway, I decided to roast summer squash and onions.  Just a drizzle of olive oil, some Italian seasoning, and about 1 Tbsp of chopped fresh rosemary.  The squash went into the oven about 10 minutes after the chicken, on the bottom shelf closest to the heat source.

I also made a simple cucumber salad with Balsamic salad dressing and a touch more Balsamic… I wanted something cool and slightly vinegary with the spicy chicken.

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The glaze for the chicken – I basically followed the recipe (WOW – what a surprise) and it was a perfect topper.  I loved the chicken – the first taste I seemed to get was the zing of citrus from the lemon but I could taste the wonderful cilantro (one of my favorite tastes) and the mellow garlic undertones as the Heat hit my mouth.  My Heart commented that the squash was a good side because it softened the heat and I love vinegary salads with spicy foods.  I will definitely do this one again.

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