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Peri Peri Chicken
Ingredients for Peri Peri Chicken
Chicken legs 600 gm
Paprika 20 gm
Garlic powder 20 gm
Salt 10 gm
Black pepper crushed 5 gm
Ingredients for the Peri Peri Marinade
Red chili 500 gm
Garlic 60 gm
Paprika 8 gm
Coriander 120 gm
Basil 100 gm
Olive oil 120 ml
Lemon juice 15 ml
GARNISH
Chopped parsley for garnish
Spicy chili flakes for garnish
METHOD
First, pat the chicken legs dry and rub them down with the paprika, garlic, and salt and pepper. Cover and set aside.
Pre fire charcoal
For the peri peri sauce,
Add the peppers, garlic, paprika, cilantro and basil to a food processor. Process until well mixed.
Drizzle in the olive oil
While continuing to process until the mixture thickens up.
Stir in the lemon juice and adjust for salt.
Looks good,
Use half of the peri peri sauce to cover the chicken. Toss them together to get the chicken legs nicely coated.
You can cover and refrigerate for at least 30 minutes to 1 hour at this point if you’d like more developed flavor. You can marinate them for 24 hours for deeper flavor penetration.
For Grilling, Fire up the grill to medium heat and lightly oil the grates. Grill the chicken legs for about 35-40 minutes, turning them every 5 minutes to keep from burning, until they are cooked through. They should measure 165 degrees F internally.
Remove from the oven or grill and toss in the remaining peri peri sauce.
Sprinkle with fresh herbs and spicy chili flakes. Serve! So good baked in the oven.
Makes 6 legs, so get eating! That’s it, my friends! Peri Peri Chicken Legs. I hope you enjoy them.
Here are some answers to other questions I’ve received about making this peri peri chicken recipe.
The Peri Peri Sauce
Peri Peri Sauce is a traditional African sauce made from African Bird’s Eye chili peppers. No worries if you don’t have access to African Bird’s Eye chili peppers. It isn’t like everyone has them laying around, right?
If you haven’t grown them or can’t find them, use any red peppers of your choice. So yes, you CAN make this with bell peppers just as easily as you can make these with the hottest peppers in the world. Carolina Reaper peri peri sauce, anyone?
Ouch! THAT would be crazy spicy. But to each his or her own!
At it’s core, peri peri sauce is a mix of chili peppers and garlic processed with certain seasonings and olive oil. The oil emulsifies the sauce a bit, adding a bit of airiness to the final sauce. Great stuff, truly.
It also goes by the names “Piri Piri Sauce”or “Pili Pili”. Just an FYI, so some people might call this recipe “piri piri chicken” or even “pili pili chicken”.
Learn more about Peri Peri Sauce (including a recipe) here.
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Chocolate Mousse
Ingredients
Cream 300 ml
Milk Chocolate 200 gm
Whipped cream 250 gm
Chocolate bar 200 gm
Cocoa powder 100 gm
Method
1. Boil the milk adds cocoa powder then add sugar mix well, let it cool to the room temperature then mix chocolate well.
2. Whip cream well, fold the mixture in the cream.
3. Remove in serving glass and serve.
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Prawn Tempura
Ingredients
Flour 400 gm
Salt 7 gm
Ice water 400 ml
Soya sauce 25ml
Green bell pepper 30 gm
Onion 20 gm
Green onion 50 gm
Method
• In a medium bowl, gently mix water and flour and salt. It is ok if the batter is lumpy.
• Place the batter in the fridge while preparing other ingredients.
• Make some cuts across shrimp belly. Press evenly and with help of fingers, flatten it and elongate to prevent curling while frying.
• Make sure you press well enough to make it nice and long.
• In a separate plate, add flour. Dust prawn in flour. Remove and dip in batter. Place in 160 degree c oil in a jiggling motion to get rid of excess batter. Hold by tail, in hot oil and jiggle, then let go.
• Place on paper towel. Serve with sauce.
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