Who doesn’t loooove a good peri peri chicken? This is my version of a Pinterest find from a few years ago. The pin is long gone but my printed copy is stuck into my ever faithful recipe scrapbook.
Ingredients:
- 1 Chicken flatty or 4 chicken drumsticks and thighs
- Salt and pepper to taste
- 1 t Powdered chicken stock
- Marinade:
- ¼ Cup extra virgin olive oil
- ¼ Cup onions – chopped
- 1 Fresh jalapeno – seeds removed and chopped
- 1 Fresh chilli – seeds removed and chopped
- 1 t smoked paprika
- ½ t sea salt
- 3 to 4 Cloves of garlic – peeled
- 1 Lemon – juiced
- 6 Large basil leaves
- 3 T Fresh oregano
- 2t Honey
- ½ Cup of coconut milk
Method:
- Rub the chicken with stock powder, salt and pepper, set aside.
- Blend together all ingredients for the marinade using a bullet or stick blender.
- Marinade the chicken overnight, using a marinading dish or large Ziploc bag.
- When ready to braai, remove the chicken from the marinade, reserve the marinade.
- Braai over medium coals until cooked, rest for 10 mins.
- Add the reserved marinade to a small saucepan and simmer, uncovered for 10 to 15mins, until reduced slightly.
- Serve the chicken with the cooked marinade, crispy duck fat potato wedges and a fresh Greek salad.
Wine pairing: Fruity dry Rosé
Recipes courtesy of Debi Malherbe.
Please support her by following her on:
