Chicken Peri Peri
Pan-grilled chicken legs in a punchy peri peri marinade — onion, red chilli, herbs and vinegar ground to a smooth paste, then slow-grilled to lacquered, smoky perfection.
Per serving
Ingredients
- 6Chicken legs (with cuts)
- 1Small onion
- 4 to 5Dry red chillies
- 2 tbspFresh coriander
- 2 tbspGinger garlic paste
- 2 tbspVinegar
- 3 tbspOil
- 1 whole lemonLemon juice
- 1/4 tsp (optional)Orange-red food colour
- to tasteSalt
- 1 tspBlack pepper powder
- 1 tbspRed chilli powder
- 1 tspOregano
- 1 tspThyme
- 1 tbspPeri peri masala
- 1-2 tbspExtra oil, for grilling
Method
- 1
Soak the dry red chillies in warm water for 10 minutes, then drain.
- 2
In a blender combine onion, soaked chillies, coriander, ginger garlic paste, vinegar, oil, lemon juice, food colour, salt, pepper, red chilli powder, oregano, thyme and peri peri masala. Grind to a smooth paste.
- 3
Make 2-3 deep slashes in each chicken leg and rub the paste in well. Marinate covered in the fridge for at least 2 hours (overnight is better).
- 4
Heat a heavy pan or grill pan with a little oil. Place the legs and cook on medium-low, covered, for 8-10 minutes per side, basting with the marinade.
- 5
Uncover and finish on high heat for 2-3 minutes per side to char and lacquer the surface. Serve hot with peri peri fries and a lemon wedge.