Reviewed: Feb. 29, 2012

I liked this very much. I marinated this all day while I was at work. I used separated chicken leg quarters. Baked uncovered in a greased glass casserole dish with the marinade basting once halfway through cooking. Baked at 375 for 40 mins then broiled on high a few minutes as suggested by a reviewer but had to cook longer. Will make again. Served with Ethiopian Cabbage Dish as a side.

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Reviewer:

MI$$DREA

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

Reviewed: Feb. 26, 2012

Very flavorful. Not nearly as spicy-hot as the ingredients might seem.

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Reviewer:

Isaac

Reviewed: Jun. 2, 2011

I've tried this recipe and followed everything to the exact instruction. First of all, if you are looking for a Piri Piri recipe that resembles anything like Nando's, you will be disappointed. Secondly, this recipe is lacking a few more ingredients to make it more in-depth and complete. The paprika is extremely overpowering, practically the star of the show, which shouldn't be, for an authentic piri piri experience. There is also way too much lemon juice as well, to the point, it screams sour. This recipe has the base for a potential great piri piri marinade, but is currently very lacking. Hence I only gave this recipe two stars.

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Reviewer:

AsianXL

Reviewed: Oct. 12, 2010

Sold out 30 orders at TWC good reviews. thought i would have left overs so i put a pita on with the chicken lett. tom. and tzatikisauce with garlic as suggested. saved the marinade and just used chicken strip meat . good reviews too.

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Reviewer:

Konop Chefs

Reviewed: Jun. 21, 2010

This was so much better the second day on a salad. I thought this would be so flavorful. We could not taste the flavors the same day I made it even though it sat in the marinade for 24 hours. I had leftovers and man o man it was so yummy cold on a green salad.

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Reviewer:

Linda

Reviewed: May 14, 2010

Delicious! I baked in the oven at 375 for 40 minutes as it was too chilly to grill outside. I used boneless, skinless chicken breasts that I should have pounded flat, but didn't. :) I ran a little short of lemon juice so I didn't feel I had enough sauce on my chicken, so next time I'm probably going to make double sauce if I use boneless, skinless breasts again. This was wonderfully tasty and reminded me of naked hot wings in a way, but so much better. The ginger and garlic give it a great flavor. You definitely need to appreciate spicy food to like this one! I served with oven roasted asparagus. Next time I think I'll try baking zucchini/squash, maybe in the same pan. Also, I'm going to pound out my chicken breasts or slice them into strips so the sauce really gets appreciated. Definitely a keeper for me and I can't wait to cook it for my fiance and friends.

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Reviewer:

SpinningJenny

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

Reviewed: May 10, 2010

I added 1/2 teaspoon cumin powder and 1/2 cup olive oil, the chicken turns out very shiny. My husband love it!

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Reviewer:

anhnguyen81

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

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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Reviewer:

Jubilant102938

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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8 users found this review helpful