Chicken
5 ounces 6 red Fresno chiles, coarsely chopped
4 red Thai chiles, stemmed
2 garlic cloves
1/4 cup red wine vinegar
2-1/2 tsp. salt
2/3 cup olive oil
1 lb. boneless, skinless chicken thighs cut into 2 or 3 pieces each
bamboo skewers, soaked in water for at least one hour, or metal skewers
In a food processor, blend the chiles, garlic, vinegar, and salt until smooth. With the machine running, gradually add the oil.
In a large bowl, toss the chicken with 2/3 cup of the pier pier mixture to coat. Cover and refrigerate for at least 30 minutes, and up to one day. Refrigerate the remaining piri piri sauce.
Prepare a grill for high heat. Thread the chicken pieces onto skewers. Grill the skewers, turning frequently and basting with 1/3 cup of the remaining piri piri sauce, for about 12 minutes, or until the chicken is cooked through and charred in spots.
To serve, divide the chicken skewers among four plates. Serve the remaining piri piri sauce alongside.