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Created from memories of our time living and grilling in Brazil, where the Portuguese influence and food heritage is strong.
A special hand prepared blend of quality smoked paprika, chilli, black pepper and a hint of citrus, you'll be creating the ultimate Piri-Piri-fakeaway at home in no time.
Method
Can be used to marinade meat, fish, shrimp or vegetables for grilling, roasting and slow cooking.
We love Piri Piri on a juicy Spatchcock Chicken. Make a paste with approx. 4 - 6% of the weight of the meat, combine with olive oil and the juice of 1 lemon. Cover the chicken generously and place it in a ziplock bag, allowing it to marinade overnight. Cook slowly over (or under!) the grill until the skin is crispy and the juices run clear. Spritz with citrus to finish, and serve with hot fries, corn on the cob and fresh salad.
Also delicious stirred into creamy hummus for dunking warm pitta bread into. Yum!
- Gluten-Free
- Vegan Friendly
- Contains Celery
- 210g Pot
Find some recipes and inspiration here
Ingredients (Allergens in CAPS & BOLD)
Salt, Sugar, Black pepper, Onion, Smoked paprika, Oregano, Cumin, Orange Granules, Tomato Granules, Chilli, Garlic, Celery Salt (CELERY), E621, E631.
S
Steven Ward Last few Piri Piri rubs I've bought were just chilli flakes. One bite and your mouth went numb.
Coated chicken thighs with rapesead oil and a Liberal rub of Angus & Oink Piri Piri.
The way I remember it used to be in Portugal. Subtle yet warming. After polishing off 2 chicken thighs my mouth is tingling but I can still taste my wine. Can't wait to get this on a full spatchcocked chicken on my BGE once the weather improves.
P
Paul Bailey Boneless chicken thighs, on skewers with peppers nd onions with with Tajin lime seasoning and mayo in a wrap. The best kebab! Ever!
C
Craig Ritchie Absolutely love it, one of your best yet and will defo be purchasing again!
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