In late June, Matt and I traveled to rural Pennsylvania to work from my grandparents’ old house for a week. While they passed away many years ago, we still maintain the house and in recent years have worked to add some “enhancements” for a place we only get to once or twice a summer. But with the addition of internet, a functioning fire table and some other treats, I think it’s going to happen a lot more often. There is also a grill, which is key, and I’m fortunate to have some extended family up there who is as into cooking (and eating) as I am.

I decided to keep it simple with a Piri Piri Chicken, hailing from Mozambique (though again like to so many things, the exact origins are a bit debatable). I’m fortunate to live close to a Piri Piri Chicken place in Arlington, so I was able to bring their medium spice level sauce with me, which was included in this marinade as well as topped on at the end. This dish is pretty easy and makes for a great weeknight grilled chicken option. This is the recipe I used: https://www.epicurious.com/recipes/food/views/piri-piri-chicken-359750

Overall Level of Effort: 1

Skill Level: Beginner

Would Make It Again? Yes

Additional Notes: I elected to make this with boneless, skinless chicken breasts as opposed to skin-on chicken parts (though that is a bit more traditional). This had a great flavor and will definitely go into the meal rotation.