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Peri Peri Marinade (Pili Pili)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2.2539
Energy (kCal)90.92
Carbohydrates (g)22.6289
Total fats (g)2.0578
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine all ingredients in a blender and process to a smooth paste. Refrigerate for at least 24 hours to allow flavours to develop. | 2. Prior to cooking, I recommend seasoning lightly with additional kosher salt. | 3. Suggested cooking method: Coat chicken pieces in the marinade until they are completely coated. Cover and let marinate overnight in the refrigerator. | 4. For oven cooking, it's important that the chicken pieces be arranged with no space between them. Using a dish that is too large will cause the sauce to burn off when cooking. | 5. Another authentic cooking method is to "butterfly" a whole chicken, which is to split a cleaned whole chicken down the center enough to allow it to lie flat, but without cutting it into two pieces. Then flatten it by hitting it with a mallet or sturdy bottle and coating the chicken with Peri Peri and marinating overnight before grilling. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    hot chili pepper 4 -5 chopped - - - -
    lemon juice 1/2 cup 26.84 8.418 0.42700000000000005 0.2928
    cayenne pepper 1 tablespoon 16.854 3.0014 0.6365 0.9153
    garlic clove 3 -4 - - - -
    paprika 2 teaspoons 12.972000000000001 2.4835 0.6504 0.5929
    kosher salt 2 teaspoons - - - -
    oregano 2 tablespoons dried 15.9 4.1352 0.54 0.2568
    sugar 1 teaspoon 18.354 4.5908 0.0 0.0
    olive oil 4 -5 tablespoons 0.0 0.0 0.0 0.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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