Spicy Peri Peri Chicken
Ingredients:
2.5-3 kg (5.5-6.5 lbs) whole chicken, cut into pieces
8-10 red bird's eye chilies, chopped
4 cloves garlic, minced
2 tablespoons paprika
2 tablespoons lemon juice
1 tablespoon white wine vinegar
1 teaspoon smoked paprika
1 teaspoon dried oregano
1 teaspoon brown sugar
Salt to taste
Black pepper to taste
4 tablespoons olive oil
Fresh parsley for garnish
For the Peri-Peri Sauce:
In a blender, combine the chopped red bird's eye chilies, minced garlic, paprika, lemon juice, white wine vinegar, smoked paprika, dried oregano, brown sugar, salt, and black pepper.
Blend until you have a smooth sauce. Adjust the spiciness by adding more chilies if desired. Set aside.
For the Chicken:
Wash the chicken pieces thoroughly and pat them dry with paper towels.
Make deep cuts in the chicken pieces to allow the marinade to penetrate.
Place the chicken in a large mixing bowl and add half of the prepared Peri-Peri sauce. Use your hands to massage the sauce into the chicken, ensuring each piece is well coated. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight for the flavors to meld.
Grilling the Chicken:
Preheat your grill to medium-high heat (about 200°C or 400°F). Brush the grates with olive oil to prevent sticking.
Remove the marinated chicken from the refrigerator and bring it to room temperature.
Place the chicken pieces on the preheated grill. Grill each side for about 10-15 minutes or until the chicken is cooked through and has a nice char, basting with the remaining Peri-Peri sauce during cooking.
Make sure the internal temperature of the chicken reaches 75°C (165°F) for the breast meat and 80°C (175°F) for the thigh and drumstick meat.
Once cooked, remove the chicken from the grill and let it rest for a few minutes before serving.
Garnish with fresh parsley and serve with your favorite side dishes like grilled vegetables, rice, or salad.
Enjoy the spicy and flavorful Peri-Peri Chicken with your family and friends!
