Chicken Peri Peri
Peri Peri Sauce
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Combine all the Peri Peri sauce ingredients in a blender and process to a smooth paste.
Taste and adjust seasoning with salt, pepper, cayenne pepper and paprika. Refrigerate for at least 24 hours to allow flavours to develop.
Combine the melted butter, Peri Peri sauce, lemon juice, garlic and paprika in a large bowl and mix well.
Add the chicken strips to the bowl along with the marinade ingredients. Toss well to cover evenly, then place in resealable baggie and marinade for at least 2 hours in the refrigerator.
Preheat grill to medium high. Once the grill has come to temperature grill the marinated chicken strips until golden brown.
Transfer the chicken to a cooler spot on the grill and allow to cook through. Serve with rice, couscous or arugula salad.
If you have a two burner grill sear the chicken on the hot side and finish grilling on a cooler side. I call this the two tired heat approach or indirect heat. For a milder version of the Peri-Peri sauce, use less of the hot chilies. The quantities will yield about 500 ml (or 2 cups) of Peri Peri sauce.
|Per 345 g serving||Amount|
|Saturated Fat||12 g|
|Per 345 g serving||% Daily Value|