31May/110
Peri Peri Chicken for dinner
but not from Nandos! So I cooked up some Peri Peri chicken over the BBQ for dinner today and it was absolutely delicious, gives Nandos a serious run for its money. Recipe is very simple to make and just takes some time beforehand to prepare the marinade, then it's a simple matter of putting the chicken in there for 8 hours and then BBQ'ing. The result (note this one was an extra and reheated, it just smelt so good and I started eating before taking photos):
Yum!
So the recipe is as follows (this will be enough for about 4 chicken legs and thighs):
The marinade:
- 1x Roast capsicum (see below)
- 2x Garlic cloves
- Juice of 1 lemon
- 1x tbsp Cayenne pepper
- 1x tbsp Smoked paprika
- 2x tbsp Crushed chilli
- 1/4 cup Olive oil
- 5 tbsp Salt
Preparation:
- Place all ingredients in a food processor/blender and mix until combined
- Make some incisions into the chicken
- Rub the marinade all over the chicken
- Leave in the fridge for 8 hours
- Remove and allow it to come to room temperature
- Cook on the BBQ, ideally using a Weber type BBQ and with woodchips for extra smokey flavour
Be careful and ensure the BBQ isn't too hot as you want the inside the be moist yet have the outside crispen up with a bit of charcoal.
Roasting Capsicums
- Pre heat oven to 220 degrees
- Place capsicum inside on a baking tray
- Leave for about 10 - 15 minutes, turning here and there
The capsicum should begin to go a bit black - Remove from oven and place in a plastic bag for about 7 - 8 minutes (this makes removing the skin easier)
- Remove the skin