Peri Peri Chicken

Peri Peri Chicken

 

Ingredients

• 2.50 pounds Chicken drumsticks & thighs on the bones – SGC# 211385

• 1 tsp Paprika – SGC# 171652

• 2 tbsp Lemon Juice – SGC# 082214

• ½ cup Peri Peri Sauce – see recipe below

• 3 tbsp Olive Oil – SGC# 053059

• Salt (to taste) – SGC# 052100

 

Directions

1. Take the chicken drumsticks & thighs in a clean dry bowl. I have used skinless chicken pieces. You may also you chicken pieces with skin.

2. Slash each piece of the chicken diagonally a few times (2-3 slashes each piece depending on their sizes).

3. Add salt, paprika & lemon juice to the chicken pieces and give them a good rub.

4. Next, add the homemade peri peri sauce and rub well so that the chicken pieces are well coated with the marinade. 

5. Cover the bowl with cling film and pop it in the fridge. Allow the marinated chicken to rest for at least 3-4 hours. You may also leave it overnight.

6. Next, over medium heat set an iron skillet grill. Brush olive oil and arrange the chicken pieces shaking off the excess marinade without overcrowding. Cook them rotating side to side after a few minutes until fully cooked. It should take you about 30 mins approximately. Brush them with olive oil or drizzle oil on the skillet while cooking the chicken.

7. Serve hot. Enjoy. You may garnish it with more peri peri sauce or use the left-over sauce if any as a dip. It tastes fabulous.

 

Peri Peri Sauce

Ingredients

• 1 cup cubed red bell pepper (roasted) – SGC# 193277

• 1 cup cubed red onion (roasted) – SGC# 192179

• 5 fresh garlic cloves (roasted) – SGC# 192922

• 2 whole Red Serrano peppers – SGC# 196642

• 1 Thai red chili – SGC# 196793

• ¼ +¼ tsp lemon zest – SGC# 192676

• 2 tbsp Lemon Juice – SGC# 082214

• 2 tbsp apple cider vinegar – SGC# 128210

• 1 tbsp dried oregano – SGC# 170753

• 1 tbsp Paprika – SGC# 171652

• ½ tsp Ground Black Pepper – SGC# 169540

• 3 tbsp Olive Oil – SGC# 053059

• 1 Bay leaf (optional) – SGC# 169656

• Kosher Salt (according to taste) – SGC# 052100

 

Directions

1. Set a grill skillet over high heat. Add the red bell peppers, red onions & garlic pods with skin on. Dry roast them until charred & black spots form. Remove from the grill skillet set aside & remove the skin from the garlic pods.

2. Next, once the roasted ingredients are cooled to room temperature add them to a blender jar or a food processor, throw in the red serrano peppers, Thai red chili, ¼ tsp lemon zest, 2 tbsp lemon juice, 2 tbsp apple cider vinegar, oregano, black pepper, kosher salt. Blend them into a paste.

 Now, set a skillet over medium heat & pour the blended puree. Throw in a bay leaf (optional), add the rest of the apple cider vinegar, lemon zest, lemon juice & olive oil. Mix everything well. Saute for just 2 mins. Fish out the bay leaf & discard.

3. The Peri Peri sauce is ready. Use it as an accompaniment, spread, marinade, or a dip.