Razzle Dazzle Recipes
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BB Wolf Piri-Piri Chicken
24 garlic cloves, peeled
1 red onion, peeled and chopped
7 bay leaves
2 t. dry marjoram
1/3 t. dry thyme
1/3 t. dry oregano
1/2 t. dry basil
1/2 C. sweet paprika
2 ancho chilies reconstituted in water (or 2 T. chili powder)
1 1/2 T. cayenne pepper
1 1/2 T. black pepper
2 T. fresh parsley, minced
1 C. inexpensive olive oil
2 C. inexpensive white wine
1 1/2 C. red wine vinegar
1 C. Frank's Red Hot sauce
1 1/2 T. kosher salt (or to taste)
Juice of 1 lemon
Juice of 3 limes
10 to 15 pounds of chicken, cut into pieces
Using a blender, puree everything except the chicken to a smooth liquid. Add
more salt to taste. Marinate chicken overnight. Slow smoke or grill over a low
flame until cooked through and juices run clear. (Baking works fine in a pinch.)
Makes 6 cups Sauce (the size of a household blender) - enough to serve a party
(20-25 people).
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