A very spice sauce made from Peri Peri (also called piri piri, bird's eye or pili pili) chili's used as a seasoning or marinade that is contributed to the Portuguese for its origin. However, this is disputed by those in Mozambique in particular. Portugal sent chilies to its two African colonies of Angola and Mozambique about 200 years ago because it could not find a commercial use for them, and it was in the town of Beira, Mozambique that an elderly lady developed the fabulous and fiery sauce.
4 tablespoons Peri Peri Spice Blend
4 tablespoons fresh squeezed Lemon juice
5 tablespoons Extra Virgin Olive Oil
4 tablespoons Cabernet Sauvignon Vinegar or other red wine vinegar
1 Chicken , cut in half or other bone in chicken pieces like leg quarters or thighs
Add all marinade ingredients to a bowl and whisk together. Toss chicken and sauce in a plastic bag and marinate in the refrigerator for at least 2 hours but no more than 12 hours. Alternatively, you may brush directly on chicken before barbecuing or baking but the flavor will definitely deepen and intensify if you marinate the chicken for a few hours prior to cooking.
If baking in the oven, bake at 350 °F for 1.25 hours WITHOUT opening the door during entire cooking process.