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.
If you don’t find paprika then use red chili powder.
Recipe Courtesy: Barbeque Nation