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Peri Peri Chicken
Preparation time: 40 minutes
An easy recipe loaded with flavour and terrific for a BBQ.
Serve with baked potatoes, a side salad and roasted corn on the cob.
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Per Peri Marinade
INGREDIENTS
- 6 Chicken Thighs (Bone In)
Dry Marinade:
- ½ Tsp Paprika
- ¼ Tsp Black Pepper
- ¼ Tsp Salt To Season
Per Peri Marinade
- 1Tbsp Peri Peri Sauce
- 3 Bell Peppers (2)Yellow (1)Red Sliced Half Ways
- 1 Medium Red Onion Sliced Half Ways
- 4 Cloves Garlic
- 60 Ml Olive Oil
- 1 Lemon Juice Of
- 1Ts Dried Thyme
- ½ Tsp Brown Sugar (Optional)
- Cilantro & Sliced Chilies To Garnish
METHOD
- Clean chicken under running water then pat dry with paper towel. Season with salt, pepper and paprika. Set aside.
- In a heavy pan/skillet over a medium to high heat, roast the peppers and onion until you get a nice even char. This adds a lovely smoky flavor.
- In a blender combine the chard veg, perp peri sauce, garlic, oil, lemon juice, thyme and sugar. Blend until smooth then pour some over the chicken and keep the rest for later.
- Pour the peri peri marinade over the chicken & let Marinade for at least 1 hour or preferably overnight.
- On a flaming hot grill cook the chicken skin side down for 15-20 mins before flipping to ensure a a crispy outer skin. Flip and cook on low for a remaining 10 mins
- Serve with baked potatoes and a yoghurt dipping sauce to calm down the heat.
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