Piri-piri Chicken
1 tablespoon garlic, chopped
1 teaspoon coarse salt
1/2 teaspoon oregano
1 1/2 teaspoons paprika
1/4 cup extra virgin olive oil
3 tablespoons lemon juice
Roast chilies in a 350 degree oven 10 minutes, cool completely. If you want a milder sauce, remove seeds. Chop chilies. Place with remaining ingredients in a saucepan and simmer 2 to 3 minutes. Allow mixture to cool, then puree in a blender until smooth. Cover and store in refrigerator for up to a month. Shake before using. Marinate chicken in half the sauce in a Ziploc bag for 1 hour. Barbecue over medium heat while basting with remaining sauce. Makes 2 to 4 servings.
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