Piri Piri Dry Rub

Spice up your next BBQ with this ! 🌶️ It’s smoky, zesty, and packs just the right amount of heat. Perfect for chicken, shrimp, or even roasted potatoes. 🧂 The Lineup 2 tbsp Smoked Paprika 1 tbsp Garlic Powder 1 tbsp Onion Powder 1 tsp Dried Oregano 1 tsp Ground Ginger 1 tsp Cayenne Pepper (add more for extra heat!) 1 tsp Salt 1 tsp Cracked Black Pepper 1/2 tsp Lemon Zest (dried) 🔥 Pro Tips Rub it in: Apply at least 30 minutes before cooking. Store it: Keep in a sealed jar for up to 6 months.

A well-made Piri Piri dry rub is a lesson in balancing opposites: piri piri dry rub

Piri Piri is not "Portuguese hot sauce" in the same way Tabasco is Louisiana. It is a retornado recipe—brought back by Portuguese colonists from Mozambique and Angola, then adapted in the Algarve region. The dry rub form is closer to the African original, where chilies were pounded with salt and dried herbs on a pedra (stone) because oil and vinegar were less available. To use this rub is to honor that lineage: simple, fierce, and reliant on the sun-drenched power of chilies. Spice up your next BBQ with this

Squeeze fresh lime over the meat after grilling. 🍗 Best Used On Spatchcock Chicken Grilled Prawns Crispy Wings Corn on the Cob 📍 Save this for your next cookout! 🧂 The Lineup 2 tbsp Smoked Paprika 1

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Piri piri dry rub offers several benefits, including: