Ingredients
- 4 red peppers, crushed, OR two heaping teaspoons cayenne pepper
- 1/4 tsp. salt
- juice of 2 medium-sized lemons
- 2 cloves garlic, crushed
- 5 sprigs parsley, chopped
- 1 cup butter or oil
Directions
For a marinade, combine all the ingredients except butter in a bowl with meat or seafood. Stir to coat each piece well. If you'll be cooking within a couple of hours, let the mixture sit at room temperature; otherwise, cover and refrigerate. Marinating overnight allows the flavors to blend nicely.
To make a sauce for basting, combine everything, including the butter. If you have made a marinade, you can use the liquid left in the bowl after the pieces of meat are removed, but it may be necessary to add a bit more of each ingredient in roughly the same proportions as before.
To make a table sauce for the cooked meat, prepare a fresh mixture of the ingredients and heat it gently for 5 minutes before serving. As a variant for basting chicken, substitute 1 cup coconut milk for the lemon juice
Print this recipe
Submitted 6/13/05.
Source: Internet
Submitted By: Linda Wilson
lwilson@gatecom.com
Chicken Piri Piri