Jul 14 2026
Restaurants›ΜAU MIAMI›Piri-piri Chicken Recipe

Piri-piri Chicken Recipe

Inspired by ΜAU MIAMI
Time2h 30m
Serves4

48-Hour marination, Potato Pave, Coconut-Chicken Veloute

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Ingredients

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For the Piri-Piri Chicken

For the Potato Pave

For the Coconut-Chicken Veloute

Method

Marinating the Chicken

  1. 1

    Prepare the Marinade

    In a bowl, combine piri-piri sauce, minced garlic, lemon juice, olive oil, salt, and pepper.

  2. 2

    Marinate the Chicken

    Place the whole chicken in a large resealable bag. Pour the marinade over the chicken, seal the bag, and refrigerate for 48 hours.

Preparing the Potato Pave

  1. 3

    Prepare the Potatoes

    Peel and slice the potatoes thinly. Layer them in a greased baking dish.

  2. 4

    Add Butter and Cream

    Melt butter and mix with heavy cream, salt, and pepper. Pour the mixture over the layered potatoes.

  3. 5

    Bake

    Cover with foil and bake in a preheated oven at 180°C (350°F) for 1 hour. Remove foil and bake for an additional 15 minutes until golden.

Making the Coconut-Chicken Veloute

  1. 6

    Make the Roux

    In a saucepan, melt butter over medium heat. Stir in flour and cook for 2 minutes until golden.

  2. 7

    Add Liquids

    Slowly whisk in chicken stock and coconut milk. Bring to a simmer and cook until thickened, about 5-7 minutes.

  3. 8

    Season

    Season with salt and pepper to taste.

Cooking the Chicken

  1. 9

    Grill the Chicken

    Preheat grill to medium-high heat. Remove chicken from marinade and grill for 30-35 minutes, turning occasionally, until fully cooked.

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