Peri-peri Chicken
Winning Recipe for Peri-peri Chicken served with a salad and sweet potatoes
- Salt and freshly ground black pepper
- 1 Red pepper, seeded and roughly chopped
- 2 Green chillies, seeded and chopped
- 3 Garlic cloves, chopped
- 60 ml (¼ cup) chopped coriander leaves
- 60 ml (¼ cup) chopped flat-leaf parsley
- 2 Zest and juice of 2 lemons
- 60 ml (¼ cup) olive oil
- 49 ml (3 tbsp) peri-peri sauce
- 1.6 kg Chicken. Pieces or Flattie
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In a food processor mix the peppers, chillies, garlic, coriander, parsley, lemon juice and zest, oil and peri-peri sauce well together. Put the pieces of chicken in a large mixing bowl and rub half of the peri-peri mixture all over the chicken pieces and season.
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Build a medium – hot fire. Place the chicken pieces skin side down over the direct heat area and cook all over until golden and crispy, basting with the remaining peri-peri mixture.
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Serve while still hot with salad and sweet potatoes
My husband made this for us and if he can make it, it’s a good recipe LOL! We thoroughly enjoyed it with corn on the cob, salad and baked potatoes and charred onions. Great Braai!