Peri Peri Chicken2014-12-08
- Servings : 8
- Prep Time : 24:00 h
- Cook Time : 30m
- Ready In : 24:30 h
No need to go out and order, when you can make your own peri peri chicken. Marinated and basted to your liking.
- 2 kg Chicken mixed portions
- 2 tbsp coarse salt
- PERI PERI SAUCE
- 5 fresh hot chilli peppers, chopped
- 1/2 cup lemon juice
- 1 tbsp cayenne pepper
- 1 tsp birds eye chilli flakes
- 3-4 garlic cloves
- 2 tsp paprika
- 2 tsp salt
- 2 tbsp dried oregano
- 1 tsp sugar
- 4-5 tbsp olive oil
For the peri-peri sauce: Combine all ingredients in a blender and process to a smooth paste.
Coat Chicken pieces in the marinade. Cover and marinade overnight in the refrigerator.
Par-cook the pieces in 180°C oven for 30 minutes before transferring to the braai.
Baste and cook the pieces over hot coals until nicely scorched on either side. Keep turning and brushing with marinade.
Serve with extra peri-peri sauce, hot chips and lemon wedges.