Ingredients
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8 large Chicken Thighs
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1 Lemoncut into wedges
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For the marinade
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2 tsp Salt
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2 cloves Garliccrushed
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1 tbsp Lemon Juice
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For the piri-piri sauce
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7-8 Piri-Piri Chilliesor 5-6 red jalapeno roughly chopped, seeds left in
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1 cloves Garlicroughly chopped
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1 1/2 tbsp Red Wine Vinegaror juice of 1 lemon
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125 ml Extra Virgin Olive Oil
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1 1/2 tbsp Smoked Hot Paprika
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1/2 tsp Salt
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1/4 tsp Caster Sugar
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1 tsp Oregano
Directions
We had to try making Chicken Piri Piri, now world famous thanks to Nando’s. The problem was which recipe to try, but luckily I found this article in the Guardian with many different recipes to choose from.
In the end we opted for this one from the Happie Foodie website by Rick Stein, and served it with chips and grilled corn on the cob. It was spicy but delicious, keep the mayonnaise and/or beer to hand. My son has asked if we can have this again, he loves it!
Steps
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1
Done
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Mix all the marinade ingredients together in a bowl. Add the chicken pieces, coat well, then cover and leave for an hour in the fridge. |
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2
Done
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Make the piri-piri sauce by combining all the ingredients except the oregano to a paste in a food processor. Stir in the oregano at the end. If the sauce is too thick, let it down with a little more olive oil. This will keep in a sterilized glass jar in the fridge for a couple of weeks. |
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3
Done
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Heat the oven to 200°C/gas 6. Put the marinated chicken pieces on a baking tray and roast for about 25 minutes; meanwhile, heat the grill to hot. Finish the chicken off under the hot grill for 5 minutes to crisp up the skin, then brush with about 4 tablespoons of the piri-piri sauce. |
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4
Done
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Alternatively, cook the chicken on a barbecue for about 15 minutes, skin-side down to crisp and slightly char it, then turn over and continue to cook for about 10 minutes or until cooked through. The chicken is ready when the internal temperature reaches 75°C. Brush with the piri-piri sauce as above. |
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5
Done
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Serve with lemon wedges and more of the piri-piri sauce on the side. |
