Chicken Peri-Peri
Prep: 30min / Marinade: 24 Hours / Cook: 40min
Hello my fellow Steemians, today I would like to share with you a very easy recipe to make the best chicken peri-peri you have ever tasted on the braai!
Peri-Peri chicken is a hot spicy chicken dish best served with a Portuguese roll and a leafy green salad.
What you'll need:
- One Whole chicken (Medium Size)
- 3 Chopped Cloves of Garlic
- 2 Chopped Peri Peri Chillies (African bird's eye chilies)
- 25ml Paprika
- 25ml Oil (Sunflower/Vegetable)
- 250ml Lemon Juice
- 250ml White Wine Vinegar
- 250ml Water
- 10ml Ground Black Pepper
- 5ml Salt
Step 1
Flatten your chicken by removing the spine and rib cage.
Tip: Place the chicken on it's stomach, use a large kitchen knife and run it along the spine to make an incision. Then slowly cut along one side to remove the flesh from the rib cage. Repeat on the other side.
Step 2
Place the chicken in a large mixing bowl. Then add the lemon juice, vinegar, oil, water, garlic, chillies, paprika, salt, pepper.
Mix thoroughly....
Step 3
Cover the bowl and place in the refrigerator to marinade for 24 hours.
Step 4
Light your braai!
Tip: Chicken has a long cooking time (40-45 minutes), so you'll need to light quite a lot of charcoal, half a bag should do the trick.
Step 5
Place your chicken on the grill ...
Chicken needs to cook on medium to low temperature coals for 40 - 45 minutes. In order to do that, you'll need to divide your braai into two sides.
Side A: Extremely hot (all coals) and
Side B: Temperature controlled (few coals).
When all the charcoal is lit, move all the coals to one side of your braai. Next move only a few pieces back to the other side to create a medium to low temperature cooking zone.
Tip: If you can hold your open hand just above the grill for 10 to 12 seconds before it becomes uncomfortable, then your coals are at a medium to low temperature.
Turn regularly....
Every now and then, move a few coals over from the hot side to maintain a medium low temperature.
Step 6
After about 40 minutes your chicken should have a nice golden brown colour.
Tip: You can use a sharp knife to cut into one of the breast pieces (thickest part) to check if the chicken is properly cooked. The meat should be white right through.
Step 7
Allow the the meat to rest for at least 5 - 10 minutes before serving.
Sit back and enjoy 😃
I hope you have enjoyed reading my tutorial and I hope that I have possibly inspired you to give it a try yourself.
Take care until the next time.
Regards, Johann :D
