INGREDIENTS
1 kg chicken, 6-12 nos. fresh red chillies, 1 tbsp garlic, chopped, Salt to taste, ½ tsp oregano, ½ tbsp paprika or red chilli powder, 100 ml olive oil, 50 ml red wine vinegar
METHOD
• To make peri-peri sauce, pre-heat the oven to 180°C. Place the chillies on a roasting tray and roast them for 10 minutes. Let them cool down; chop.
• In a saucepan, simmer chillies, garlic, salt, oregano, paprika, olive oil and vinegar for 2-3 minutes.
• Allow the mixture to cool. Grind and blend the mixture to a fine paste.
• Place the chicken in a sealable plastic bag. Add the peri-peri sauce, spreading it evenly over the chicken. Seal the plastic bag with the marinated chicken and refrigerate for at least 4 hours.
• Skewer the peri-peri marinated chicken and grill until done.
