I saw this recipe for Piri Piri Chicken (by Steven Raichlen, Francine Maroukian, and the Bon Appetite Test Kitchen) from Epicurious and was really intrigued – it sounded delicious … but we don’t have a BBQ so… here’s my improvisation!
I did the marinade this morning and it looked and smelled so good… I was looking forward to dinner All day!
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.
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.