Peri-Peri Chicken

Galatia Pamboridis

Peri-peri sauce is one of Africa’s most famous sauces. It is spicy, zesty and lemony, with the distinctive flavour and aroma of smoked paprika. It makes a fantastic marinade for meat, as well as seafood such as prawns.

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Prep Time 20

Cook Time 15

Resting Time 12

Course Main Courses

Servings 4

Ingredients

For the marinade

1 red onion
3 red hot chillies deseeded, or ½ teaspoon chilli powder
1 red bell pepper
2 medium ripe tomatoes
2 Tbsp olive oil
4 garlic cloves
1 lemon zest and juice
2 Tbsp balsamic vinegar
2 tsp smoked paprika
2 tsp dried oregano
½ tsp black pepper
1 tsp salt

For the chicken

8 boneless skinless chicken thighs, or 4 chicken breasts, sliced horizontally into two thinner pieces
½ cup strained yogurt

Instructions

Place all the marinade ingredients in a blender. Blend on high speed until you have a smooth, uniform paste. Transfer the marinade to a jar and store it in the refrigerator for up to two weeks.
In a bowl, combine ½ cup of the marinade with the ½ cup of strained yogurt. Add the chicken and mix well, making sure it is thoroughly coated. Cover the bowl with cling film and refrigerate the chicken to marinate for 12–24 hours.
Cook the chicken on a very hot grill, brushing it frequently with the extra marinade, for approximately 15 minutes, or until cooked through and nicely charred. Serve immediately.

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