Peri Peri Chicken2013-02-20
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“This is a great spicy marinade recipe, a traditional African dish, great for BBQ. Nice with salad and fries, but I like adding it to a pita with salad and garlic Greek yogurt (3/4 cup Greek yogurt and 3 cloves of crushed garlic with finely chopped chives). Don’t go on a date though, gives you wicked garlic breath!”
- 8 chicken legs
1/4 cup olive oil
juice from 3 lemons
3-6 pcs birds eye chillies, finely chopped (adjust the chillies depending on your liking)
6 cloves garlic
2 tsp paprika
1 tbsp flour
1 tbsp tomato paste
- In a blender add all of the ingredients except the chicken, blend until it forms a smooth paste.
- Place in a glass container and place in the refrigerator for at least 2 days, this allows the flavours to develop.
- Once the marinade is ready rub chicken pieces with it and leave in the refrigerator for 24 hrs.
- Prepare a charcoal barbecue and cook the chicken regularly basting it with the remaining marinade.