Weekend Fun Recipe: Peri peri chicken | Non-Vegetarian|

Chicken 1 kg

For the piri-piri sauce:

6-12 fresh red chilies,

1 tbsp garlic, chopped

1 tsp salt

½ tsp oregano

½ tbsp paprika (or red chili powder)

100ml olive oil

50ml red wine vinegar

 

Method

To make the piri-piri sauce, preheat the oven to 180C. Place the chilies on a roasting tray and roast them for 10 minutes.

Cool and roughly chop the chilies. Place the chilies, garlic, salt, oregano, paprika, olive oil and vinegar in a saucepan, and simmer for 2-3 minutes.

Allow the mixture to cool, then place in food processor and blend to a fine paste.

Place the chicken in a sealable plastic bag. Add half the piri-piri sauce, spreading it evenly over the chicken. Seal and marinate in the refrigerator for at least 4 hour.

Skewer the marinated chicken and grill till done.

 

Peri Peri Chicken

 

Chef’s tips:

If you don’t find paprika then use red chili powder.

 

 

 

Recipe Courtesy: Barbeque Nation

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