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    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



    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