Barbecue chicken peri-peri at its finest. Be sure to try this barbecue recipe.
Barbecue Chicken Peri-Peri Recipe Ingredients
1kg (or approx 2 pounds) chicken breasts (skin & bone still intact)
4 cloves garlic
1/3 cup lime juice (fresh is best)
2+ ½ cups cider vinegar
1 teaspoon hot pepper sauce
1 jalapeno chilli (fresh is best), de-seeded
1 medium red chilli (fresh is best), de-seeded
¾ teaspoon paprika
½ teaspoon Angostura bitters
Barbecue Chicken Peri-Peri Recipe Directions
Using a mortar & pestle (or an electric grinder), make a paste out of the garlic, jalapeno & red chilli.
In the bottom of a shallow casserole/ baking dish, mix the lime juice with the Angostura bitters, hot pepper sauce, vinegar and paprika.
Mix the garlic & chilli mixture into the lime juice mixture in the bottom of the casserole/ baking dish.
Roll the chicken breasts in the casserole/ baking dish, ensuring each piece is well covered in the marinade.
Cover with lid or plastic wrap and refrigerate overnight, allowing the chicken breast pieces to marinate.
Take the chicken out of the marinade and place on a medium-hot barbeque/ grill for approximately 15-20 minutes, or until the chicken is cooked through.
During the cooking process, baste the chicken breasts every few minutes with the leftover marinade, and turn each piece of chicken frequently.
Serve immediately while the chicken breasts are still piping hot.
Traditionally, chicken peri-peri is served with chilled orange segments to suck on between mouthfuls to soothe and refresh, and with either steamed rice or cous-cous.