Reviewed: Sep. 16, 2009

i really enjoyed this! the only change i would make is i think next time i'll marinade the chicken overnight - let all the flavours really seep in!

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Reviewer:

mrsmaggiehunter

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Reviewed: Aug. 7, 2009

Wow. I just wasted good chicken on this recipe. I'm sorry but I don't understand how anyone can eat this. It has too much lemon juice and paprika. I usually LOVE spicy food and African chicken, but this one was way too sour and papriky. Never again. Ever.

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Jubilant102938

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Reviewed: Dec. 29, 2008

I first tasted this dish at Springboks, a local South African retaurant, & went wild. This recipe duplicated the seasoning perfectly! For those whose palates prefer less fire, cut the chili powder to half the amount & serve over cous-cous or rice.

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KaMaBuA

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: West Hills, California, USA

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Reviewed: Jun. 12, 2008

What a moist chicken this made! I used boneless skinless and had to used powdered ginger, but this turned out better than I expected. I marinated for 24 hours in the fridge. Very fragrant and great presentation!

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Jenny

Cooking Level: Intermediate

Home Town: Langley, Washington, USA

Living In: Everett, Washington, USA

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Reviewed: Jul. 9, 2007

I was surprised at how bland this was, given the reviews.

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ket0276

Cooking Level: Intermediate

Home Town: Covington, Kentucky, USA

Living In: Aurora, Indiana, USA

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Reviewed: May 3, 2007

Pretty good recipe. I grew up eating and cooking the Piri-Piri chicken. As most who read the reviews advised, never get rid of the remaining marinade. It's the life of the chicken. You need to baste it on the chicken while grilling, as the chicken can run dry. And that is where all the flavour is. I would recomend to leave the chicken in the marinade overnight for best results.

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Zambeziana

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Reviewed: Apr. 6, 2007

CRAZY GOOD!

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Georgia Belle

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Reviewed: Feb. 9, 2007

Delicious dish, I did not discard the marinade but rather baked the chicken in the oven with the marinade (emptied half. It was delicious and crispy.

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kerrih

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Reviewed: Nov. 29, 2006

DELIOUS!!

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HUSH

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Reviewed: Jul. 27, 2006

Don't discard the marinade, pot it into a pot, and pour the juices from the cooked chicken into the same pot let it reduce add about 2 tsps honey and serve over rice also, don't use the ginger but pour honey over the chicken just before it is done

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Dee

Cooking Level: Expert

Home Town: Cape Town, Western Cape, South Africa

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Reviewed: Feb. 13, 2006

Great and tasty marinade! Omitted the paprika and upped the chili to add some more heat. Will become a regular!

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Katherine Aiko

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Feb. 3, 2005

Extremely easy to make and ingredients you probably have on hand. I marinated it overnite so the lemon flavor was really infused in the chicken. Couldn't grill it - so I baked it in the oven at 375 degrees for 40 min. and then popped it under the broiler for a few minutes to get a nice crusty skin. Thanks submitter.

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Aspiring Chef Rita

Cooking Level: Expert

Home Town: Woodside, New York, USA

Living In: Linden, New Jersey, USA

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Reviewed: Jul. 25, 2004

I've played around w/ this recipe a couple times now--using less paprika,added black pepper, added honey, etc. It has potential but needs something and the paprika is just too overpowering.

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SLS73

Cooking Level: Expert

Home Town: Newberry, Michigan, USA

Living In: Rhinelander, Wisconsin, USA

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Reviewed: Jul. 6, 2004

This is the recipe I have been looking for, rather garlicy but it taste very yummy.I add a few drops of tabasco on the mixture for more tangy taste. Thank you.

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