Can someone please give me a recipie for peri peri chicken?

Question

Can someone please give me a recipie for peri peri chicken?

Answer 1

Peri Peri African Chicken

1/4 cup paprika

2 tablespoons hot chili powder

1 cup fresh lemon juice

3 cloves garlic, minced

1 1/2 teaspoons chopped fresh ginger

1 1/2 teaspoons salt

4 bone-in chicken breast halves

In a large bowl, stir together the paprika, chili powder, lemon juice, garlic, ginger and salt. Rub chicken with the mixture, place in a dish, and marinate for 3 hours.

Preheat a grill for medium heat.

Place chicken onto the grill and discard the marinade. Cook for about 30 minutes, turning occasionally, until the skin is slightly charred and juices run clear.

Answer 2

Ingredients

1 whole chicken (about 1kg/2lb 3oz), spatchcocked

salt and freshly ground black pepper

For the piri-piri sauce

6-12 fresh red chillies, depending on how hot you want it

1 tbsp garlic, blanched and chopped

1 tsp salt flakes

½ tsp oregano

½ tbsp paprika

100ml/3½fl oz olive oil

50ml/1¾fl oz red wine vinegar

To serve

chips

salad

Method

1. To make the piri-piri sauce, preheat the oven to 180C/350F/Gas 4. Place the chillies on a roasting tray and roast them for 10 minutes.

2. Cool and roughly chop the chillies. Place the chillies, garlic, salt, oregano, paprika, olive oil and vinegar in a saucepan, and simmer for 2-3 minutes.

3. Allow the mixture to cool, then blend it to a purée in a jug blender or food processor. Store in a lidded container at room temperature; it will keep for about a month. Shake before using.

4. Place the spatchcocked chicken in a sealable plastic bag. Add half the piri-piri sauce, spreading it evenly over the chicken. Seal and marinate in the refrigerator for at least one hour.

5. Preheat the oven to 200C/390F/Gas 6, and preheat a large griddle pan on the hob. Alternatively, light your barbecue.

6. Season the marinated chicken, and cook it on the griddle pan for 2-3 minutes on each side, until golden brown.

7. Transfer the griddled chicken to a roasting tray and roast in the oven for 30 minutes, until cooked through. Alternatively, place the chicken on a medium heat barbecue, covered, for 10-15 minutes on both sides or until cooked through, basting regularly with the remaining piri-piri sauce.

8. Serve with chips and salad.

Answer 3

Ask and ye' shall receive...........(krystan)

Chicken Peri-Peri

Ingredients:

1/4 cup fresh lime juice

2 tablespoon cider vinegar

1/2 teaspoon paprika

1/4 teaspoon angostura bitters

1 teaspoon hot pepper sauce -- or to taste

1 dried hot red chili

1 fresh chili -- (such as jalapeno)

2 cloves garlic

2 pounds whole chicken breast -- with skin and bone

Instructions:

Combine the lime juice, vinegar, paprika, bitters and hot pepper sauce in a glass baking dish. Wearing kitchen gloves, split the dried chili with a sharp paring knife and remove the seeds. Do the same with the jalapeno pepper. Mash the peppers with the garlic into a smooth paste using a mortar or an electric spice grinder. Add the paste to the lime mixture in the baking dish and combine. Add the chicken pieces and swish them in the marinade until they are completely coated. Cover and let marinate overnight in the refrigerator. Remove the chicken from the marinade and broil until cooked through and burnished, about 30-45 minutes at 400 deg.. Baste frequently with the marinade. If the chicken looks like it is beginning to burn, reduce heat or cover with foil. Serve hot with chilled orange sections and plenty of napkins.

Makes 4 servings.

NOTE: "Peri-peri, the national hot sauce of Zimbabwe, is an ancestor of many of our Acadian (and other southern) hot sauces. It enhances lamb, beef and fish as well as chicken, and a splash in the glass makes a mean Bloody Mary." Judith Benn Hurley in THE WASHINGTON POST; Aug 22, 1990