Wajos Piri Piri Rub. Over a quarter chili, bell pepper, thyme, black cumin, and smoke – the spicy rub for chicken, shrimp, and anything that needs a crust.

Wajos Piri Piri Rub is a spice blend consisting of 26.7 percent chilies, bell pepper, sea salt, tomato powder, raw cane sugar, parsley, onions, garlic, thyme, black cumin, lemon, and smoke, 55 g from Dohr on the Moselle. Not a mild barbecue seasoning, not a liquid marinade, and not pure chili powder, but a dry rub for coating that turns into a crust on the grill – spicy, savory, slightly smoky. Vegan.

Piri Piri Rub by Wajos is that Saturday evening when half a chicken is on the grill and the skin is slowly turning dark red. The neighbors smell it first, then someone comes over the fence to ask about it. In Portugal, Piri Piri simply means chili pepper, and Piri Piri chicken there is what roast chicken is to us – only spicier, with garlic, lemon, and herbs. This rub packs that idea into a tin: rub it on, let it marinate, grill it. And at the table, someone quietly reaches for the water after the second bite.

Chili up front, followed by bell pepper and tomato, thyme and smoke

The rub is red, coarse, and smells of chili and smoke even in the tin. Over a quarter consists of chilies, which is significantly more than in other rubs, and the heat is accordingly: noticeable, lingering, yet the flavor still comes through. Bell pepper and tomato powder provide color and sweetness, raw cane sugar caramelizes on the grill, while thyme, oregano, black cumin, and lemon granules add the Portuguese touch. To be honest, it includes: 33 grams of sugar and nearly 17 grams of salt per 100 grams, plus maltodextrin as a carrier – a rub is seasoning for the surface and should be used sparingly. The Piri Piri Rub is not suitable for those who prefer mild grilling or are cooking for children; in that case, the One For All Rub with herbs instead of chili is the right choice.

For chicken, shrimp, pork belly, and sweet potatoes

Pat the meat dry, rub it with a little oil, and massage in the spice mix – one tablespoon per 500 grams. Let it marinate for at least thirty minutes, ideally overnight in the refrigerator. Chicken legs, wings, or a whole chicken are the classic choice, while shrimp only need ten minutes before hitting the hot pan. Pork belly, pork neck steaks, and ribs work just as well, and sweet potato wedges or cauliflower tossed with oil and a teaspoon of rub turn into a great side dish in the oven. Stirred into yogurt, it makes a spicy dip; mixed with oil, it creates a marinade. It is not suitable for very high, direct heat for long periods: the sugar and bell pepper will burn before the meat is cooked. It is too dominant for delicate fish.

Our tip: Marinate chicken legs with Piri Piri Rub overnight, then grill over medium heat and brush with Mango Paprika Sauce at the end – spice and fruit, our summer meal for guests who like it bold.

Blended on the Moselle, with a Portuguese idea

The rub is put together in Dohr near Cochem on the Moselle. Wajos produces most of its approximately 900 items on-site and tests them in its own laboratory – spice blends are at the core of their in-house production. The name stands for Walter Josef Oster from a winemaking family in Ediger-Eller with 15 generations of viticulture history; Peter Oster and Ulf Schwichtenberg turned his liqueur manufactory into a brand with over 80 employees and stores across Germany.

The rub for anyone who wants heat on the grill

Piri Piri is the tin for people who like chili as an ingredient rather than just a garnish and who like to take a risk at the grill. As a gift, it belongs in a barbecue bundle with the Magic Dust Rub, its smoky-sweet sister with significantly less heat; all our rubs and barbecue sauces can be found on our Wajos page. 55 grams is enough for two to three kilos of meat; when stored in a cool, dark place, the mixture stays spicy for a long time. This rub is not suitable for those who need a low-salt or low-sugar diet, or for households that do not like spicy food.

Chili, bell pepper, thyme, and smoke in one tin – the spicy rub from the Moselle for chicken that tastes like Portugal.