Name: Piri Piri Chicken
Ingredients: 10 African bird's eye chile peppers; 1 bunch cilantro; 2 cloves garlic, minced; 2 tablespoons vegetable oil; 2 teaspoons white vinegar; 2 limes, juiced; 1 teaspoon salt, or to taste; 1 teaspoon fresh ground black pepper, or to taste; 1 chicken breast, cut in half; 2 chicken leg quarters with skin

Ingredients

10 African bird's eye chile peppers
1 bunch cilantro
2 cloves garlic, minced
2 tablespoons vegetable oil
2 teaspoons white vinegar
2 limes, juiced
1 teaspoon salt, or to taste
1 teaspoon fresh ground black pepper, or to taste
1 chicken breast, cut in half
2 chicken leg quarters with skin

Steps

Wearing rubber gloves, mince the chiles and put them in a mixing bowl. Add cilantro, garlic, vegetable oil, vinegar, lime juice, salt, and black pepper and mix the piri piri sauce thoroughly.
Put the chicken breasts and legs in a resealable plastic bag. Pour the piri piri sauce into the bag, seal it, and shake gently to coat the chicken completely. Refrigerate the bag to marinate for at least 4 hours.
Take the bag out of the refrigerator about 30 minutes before cooking so the chicken can come to room temperature.
Heat an outdoor grill to medium heat and lightly oil its grate.
Take the chicken out of the bag and discard the bag and cilantro. Cook on the preheated grill, turning as needed for even cooking, until the juices run clear and an instant-read thermometer placed in the center registers at least 165 degrees F (74 degrees C), about 25 minutes.