AuthorChef Soju PhilipPeri Peri grilled chicken is an African inspired roasted chicken. Commonly use the thigh and drumstick part of the chicken for this preparation. Chicken is marinated with African birds eye chilli or Peri Peri chilies and exotic flavorings and seasonings cooked on a live hot grill with a basting of nice hot and tangy Peri peri sauce will take up the centre stage of any parties. Serve along with any breads, green salads and veggies will make your day as well as your guests.
Clean the chicken pieces. Combine al the marination ingredients and marinate the chicken in this. Keep refrigerated for 2 hours.
Heat little water and boil the dried chillies, strain and keep aside. Char grill the red capsicum and onion. Remove and keep in a container with lid for 10 minutes. After that remove the charred outer skin of capsicum , clean the burned parts of onion and put it in a blender along with chilies, garlic, paprika, apple cider vinegar, oregano, brown sugar and salt and make into a smooth paste.
Heat olive oil in a pan and pour the sauce mixture into it along with bay leaf and allspice, simmer well until the raw taste dis appears. Keep aside
Grill the chicken in moderate heat. Brush the chicken with the sauce when it almost done, turn it frequently and sprinkle little olive oil over the pieces to avoid burning.
Cook the chicken till it has done and got a nice charred color. Remove from the grill.
Serve hot with green salad, bread and veggies.
Ingredients
Directions
Clean the chicken pieces. Combine al the marination ingredients and marinate the chicken in this. Keep refrigerated for 2 hours.
Heat little water and boil the dried chillies, strain and keep aside. Char grill the red capsicum and onion. Remove and keep in a container with lid for 10 minutes. After that remove the charred outer skin of capsicum , clean the burned parts of onion and put it in a blender along with chilies, garlic, paprika, apple cider vinegar, oregano, brown sugar and salt and make into a smooth paste.
Heat olive oil in a pan and pour the sauce mixture into it along with bay leaf and allspice, simmer well until the raw taste dis appears. Keep aside
Grill the chicken in moderate heat. Brush the chicken with the sauce when it almost done, turn it frequently and sprinkle little olive oil over the pieces to avoid burning.
Cook the chicken till it has done and got a nice charred color. Remove from the grill.
Serve hot with green salad, bread and veggies.
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