Peri Peri or piri piri Chicken
Chicken pieces – skin on
2 bell pepper
6 red birds eye chillis adjust to suite your preferred heat level
8 cloves garlic
1/2 cup extra virgin olive oil
3 tbsp red wine vinegar
1/2 tsp smoked paprika
2 tsp salt
Lightly char the red bell pepper on an open flame, or under a broiler
Remove the charred skin
Blend red bell peppers, chili, garlic, olive oil, red wine vinegar, smoked paprika, and salt. I like my peri peri sauce slightly chunky, but you may blend until its smooth.
Transfer the sauce to a medium saucepan and simmer slowly for 20-30 minutes.
Mix the chicken pieces and half the marinade and leave to marinate for at least an hour but overnight will give you a great flavor.
Place chicken on the grill and grill for about 10-15 minutes an each side you may need to turn the chicken occasionally on each side until it is cooked all the way. Remember to brush the chicken with the marinade
Or Pre-heat the oven to 200°C/390ºF
Lay the chicken out in a baking dish, sprinkle over the salt and cook in the oven for 45 minutes.
Carefully baste the chicken with the pan juices and served sprinkled with fresh parsley.
