Best 2 Peri Peri Marinade Pili Pili Recipes

**Peri-Peri Marinade (Piri Piri): A Journey into the Realm of Bold Flavors**

Peri-peri marinade, also known as piri piri, is a vibrant and flavorful marinade that captures the essence of Portuguese and African cuisines. Originating in Mozambique, this marinade has become a beloved staple, igniting taste buds with its fiery heat and aromatic blend of spices. The primary ingredient, peri-peri chili, brings a distinctive piquancy, while other components like garlic, lemon juice, and herbs create a harmonious balance of flavors. This versatile marinade transforms ordinary meats, seafood, and vegetables into tantalizing dishes that pack a punch.

In this article, we present a collection of peri-peri marinade recipes that cater to diverse tastes and preferences. From the classic Portuguese peri-peri marinade, with its smoky paprika and zesty lemon, to the piquant South African variation that incorporates aromatic herbs like thyme and oregano, these recipes offer a range of heat levels and flavor profiles. Whether you seek a mild marinade for delicate fish or a fiery kick for grilled meats, we have a recipe to suit your culinary adventure.

Prepare to embark on a sensory journey as you explore the depths of flavor that peri-peri marinade has to offer. Discover the perfect balance between heat and savoriness, creating dishes that will leave a lasting impression on your palate. Let your taste buds dance to the rhythm of peri-peri's vibrant symphony, and experience the culinary magic that awaits.

Here are our top 2 tried and tested recipes!

PERI PERI MARINADE (PILI PILI)

Peri Peri Marinade (Pili Pili) image

Peri Peri, the national hot sauce of Zimbabwe, is an ancestor of many of our Acadian (and other southern) hot sauces.

Provided by gailanng

Categories Peppers

Time 5m

Yield 1 cup

Number Of Ingredients 9

Ingredients

4 -5 fresh hot chili peppers, chopped (such as jalapeno, habanero)
1/2 cup lemon juice or 1/2 cup lime juice
1 tablespoon cayenne pepper (to taste) or 1 tablespoon red pepper (to taste)
3 -4 garlic cloves
2 teaspoons paprika
2 teaspoons kosher salt
2 tablespoons dried oregano
1 teaspoon sugar (optional)
4 -5 tablespoons olive oil

Steps:

Combine all ingredients in a blender and process to a smooth paste. Refrigerate for at least 24 hours to allow flavours to develop.
Prior to cooking, I recommend seasoning lightly with additional kosher salt.
Suggested cooking method: Coat chicken pieces in the marinade until they are completely coated. Cover and let marinate overnight in the refrigerator.
For oven cooking, it's important that the chicken pieces be arranged with no space between them. Using a dish that is too large will cause the sauce to burn off when cooking.
Another authentic cooking method is to "butterfly" a whole chicken, which is to split a cleaned whole chicken down the center enough to allow it to lie flat, but without cutting it into two pieces. Then flatten it by hitting it with a mallet or sturdy bottle and coating the chicken with Peri Peri and marinating overnight before grilling.

PILI-PILI (PERI-PERI) MARINADE

Pili-Pili (Peri-Peri) Marinade image

A very hot marinade I found on the Congo Cookbook website. I eat a variety of foods so I love spices but also some heat and this is delicious. Play with the ingredients to tame, I tweaked the recipe a bit. It's really quick to make, everything in the blender! Perfect on shrimp (for the BBQ), but good for chicken and pork. (I think it makes around 1/2 to 1 cup)

Provided by Dibbler

Categories Sauces

Time 10m

Yield 1/2 cup, 2-4 serving(s)

Number Of Ingredients 10

Ingredients

3 chile, peppers (I use Jalapeno)
4 tablespoons lemon juice (fresh if possible) or 4 tablespoons lime juice (fresh if possible)
4 tablespoons olive oil
3 -5 garlic cloves, minced
1 tablespoon paprika (or smoked Paprika)
1 tablespoon cayenne pepper
1 teaspoon red pepper flakes
1 teaspoon oregano
1 teaspoon parsley
1 teaspoon salt

Steps:

Mix all ingredients in a blender or chopper until it's a paste. And use as marinade, keep in the refrigerator.

Nutrition Facts : Calories 275, Fat 28.1, SaturatedFat 3.9, Sodium 1167, Carbohydrate 8.2, Fiber 2.6, Sugar 1.5, Protein 1.4

Tips:

To make the most flavorful peri-peri marinade, use a combination of fresh and dried chili peppers. This will give the marinade a balanced heat level with a complex flavor profile.
If you don't have fresh chili peppers on hand, you can use 1 tablespoon of chili powder in place of each fresh chili pepper. However, fresh chili peppers will give the marinade a more vibrant flavor.
Be sure to taste the marinade before using it. It should be spicy, but not overpowering. If it's too spicy, you can add a little bit of honey or lemon juice to balance out the heat.
When marinating chicken, be sure to coat it evenly with the marinade. You can do this by placing the chicken in a large bowl or resealable bag and adding the marinade. Then, turn the chicken to coat it evenly.
For best results, marinate the chicken for at least 30 minutes, but no longer than 24 hours. If you marinate the chicken for too long, the acids in the marinade can start to "cook" the chicken, making it tough.
When grilling or roasting the chicken, be sure to cook it over medium heat. This will help to prevent the chicken from drying out.

Conclusion:

Peri-peri marinade is a versatile and flavorful marinade that can be used on a variety of meats, including chicken, fish, and shrimp. It's also great for vegetables. The marinade is made with a combination of chili peppers, garlic, lemon juice, and olive oil. This creates a marinade that is spicy, tangy, and savory. If you're looking for a marinade that will add a lot of flavor to your food, peri-peri marinade is a great option.