Portuguese-Style Grilled Chicken (The Best)
Ultra-tender with a slightly spicy kick, this barbecue favourite is not only addictive—it’ll give your beloved Portuguese chicken restaurant a run for its money.
Instructions
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1
In a small saucepan over high heat, brown the shallots in ¼ cup (60 ml) of the oil. Add the piri piri and paprika. Cook for 1 minute. Add the remaining oil (¼ cup/60 ml), the wine, broth and butter. Let simmer for about 15 minutes or until the sauce thickens slightly. Add the garlic and cook for 1 minute. Set aside.
Ultra-tender with a slightly spicy kick, this barbecue favourite is not only addictive—it’ll give your beloved Portuguese chicken restaurant a run for its money.
