Piri-Piri Chicken Recipe

The Algarve is Portugal's beautiful, sun-filled south. Famous for its golden beaches, red cliffs and great climate, it is also continental Europe's most southwesterly corner. All that lies beyond is the Atlantic Ocean and Africa.

Driving around the Algarve today, the influences of the region's history and geographic proximity to Africa are there for all to see. The Moors came and gave the region its name - Algarve comes from the Arabic al-Gharb meaning 'the West' - building castles and towns, and infusing local buildings architecturally. Centuries later, Portugal's gilded Age of Discovery was launched via thousands of ships from the harbour towns of Faro and Lagos - galleons which would return laden with New World treasures, foods and spices.

One of these spices is the famous piri-piri pepper. It was originally cultivated by Portuguese settlers in Mozambique (the name comes from pilipili, the Swahili word for pepper) who made their way back to Portugal in the 1970s after Mozambique regained its independence, bringing the peppers with them.

Since then, piri-piri's popularity has soared and the pepper has now become synonymous with tasty flame-grilled chicken which can be found in churrasqueiras across the Algarve and the rest of the country.

Ingredients (4 people)

4 chicken thighs*

8-10 malagueta or African bird's eye chillis

1 large white onion (chopped)

2-3 garlic cloves (chopped)

Juice of 1 lemon

2 tbs sugar

4-5 tbs olive oil

4-5 tbs white wine vinegar

2 tbs dried oregano

1 tsp cayenne pepper

Salt and pepper

*Traditionally a whole, spatchcocked chicken is char-grilled in a metal clamp and spun over a barbecue. This recipe uses chicken thighs and an oven (initial idea to buy a barbecue and cook this in the park were quickly vetoed).

Preparation (2-3h)

1. Prepare the piri-piri sauce. Chop and deseed the chillis (keep seeds for more heat). In a saucepan on medium-high heat, add the olive oil, chillis, onion, garlic and sugar and leave to sweat for 10min. Add the lemon juice, white wine vinegar, oregano and cayenne pepper and cook for a further 10min.

2. Transfer contents to blender and blend until smooth. Season with salt and pepper. Cover chicken with sauce and leave to marinade in the fridge for at least 2 hrs (for best results leave overnight).

3. Set oven to grill (around 180C). Place chicken thighs on baking tray, underside up. Grill uncovered for 20min. Remove and turn chicken thighs, coating in any extra sauce, and grill for a further 25min uncovered until slightly charred on top.

4. Serve immediately with salad, roast potatoes or chips and any leftover sauce for dipping!

TIP 1: For a sweeter sauce, add some red bell peppers or sweet red peppers in Step 1.

TIP 2: After chopping chillis, rub your fingers with lemon to neutralise the heat. Your eyes will thank you later!