In a bowl, combine all the ingredients except for the meat.
In a glass dish or in a large sealable plastic bag, combine the meat with 60 ml (¼ cup) of the sauce. Cover the dish or seal the bag. Refrigerate for 6 to 24 hours. Refrigerate the remaining sauce.
Preheat the grill, setting the burners on high. Oil the grate.
Grill the meat for about 2 minutes per side or until the desired doneness. Set aside on a plate and let rest for 5 minutes. Serve with the remaining piri-piri sauce.
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