Piri Piri Chicken
Ancho, chipotle and regular chili powders didn't work in this recipe; the flavors tasted off. We liked New Mexico or California chili powders. If you can’t find them, both are sold as dried, whole chilies that can be ground. Or simply leave it out and increase the paprika to ¼ cup. Fresno chilies are fresh red chilies similar in size and shape to jalapeños but with pointy tips; if they are unavailable, fresh cherry peppers work well, too. For a smokier flavor, we liked adding apple, cherry or hickory wood to the fire.
tablespoons New Mexico or California chili powder
tablespoon ground cumin
01In a medium bowl, mix together the chili powder, cumin, coriander, paprika and salt. Transfer 2 tablespoons of the mixture to a small bowl, setting the rest aside. Loosen the skin over the chicken's breast and thighs by gently working your fingers between it and the flesh. Using a small spoon, evenly distribute the 2 tablespoons of spice mixture under the skin, then rub it into the flesh. Set the chicken on a baking sheet.
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