JILL'S RECIPE BOX

CHICKEN PIRI-PIRI

Africa is the source of heat, but it was the Portuguese spirit of adventure that brought us chicken piri-piri, a spicy grilled dish common in southern Portugal and in Portuguese-style restaurants in Africa (where piri-piri is a small hot chili). It was a yen for wealth more than culinary creativity that propelled 15th and 16th century Portuguese explores like Vasco da Gama along the spice route around the Cape of Good Hope to India and back to Eurpose. But the flavors they collected along the way - layered on the heat of chilles that later came to the Old World from the New - make an exciting sauce for seafood and meats.

Traditionally, piri-piri includes a splash of lemon and a hint of garlic with its roundup of herbs and spices, this recipe is more generous with both. As a marinade for chicken and an all-purpose sauce, rub, and dip for the rest of the meal, it's the foundation for a very lively party meal.

1. Rinse chicken and pat dry; trim off and discard excess fat. Put chicken in a large bowl. Stir piri-piri marinade, pour over chicken, and turn pieces to coat. Cover and chill at least 4 hour or up to 1 day, turning chicken occasionally.

2. With tongs, life chicken from marinade, drain well, and lay on barbecue grill over a solid bed of medium coals or medium heat on a gas grill; close lid on gas grill. Cook, turning occoasionally, until skin is well browned and meat at bone is no longer pick (cut to test), 35 to 40 minutes total; brush occasionally with marinade until about 10 minutes before chicken is done. As pieces are done, transfer to a platter and cover loosely with foil to keep warm.

3. Pour remaining marinade into a 1 1/2 to 2-quart pan over medium-low heat. Stirring occasionally, bring mixture to a simmer, adjust heat to maintain simmer. Add butter and stir until melted and incorporated; turn heat to low and stir occasionally until ready to serve. Pour sauce into a small bowl or pitcher.

4. Garnish chicken with lemon wedges and serve with sauce.