Piri Piri Chicken

This is one of my signature dishes, one which many of my guests request time and time again... and as an added bonus - it's SO simple to make. This dish has it's origins in Portugal, Spain and Africa. The word peri-peri (South African), piri-piri (Portugese) and peli-peli all descrbe the African birdseye chilli which is used in a variety of sauces and marinades for roasts and grilled dishes like chicken and fish.



Serves: 4
Preparation and Cooking time: 1hr 15min (plus marinating time)

Ingredients:
1 butterflied Chicken or 4 pcs Chicken marylands (skin side scored)
4 Corn on the cob
Green Beans
4-6 finely sliced Birdseye Chilli (depending on preference of heat)
2 tsp coarse Sea Salt
1 tsp dry Mixed Herbs
1/3 cup Olive Oil
1 1/2 cup Apple Cider Vinegar
Habanero and peri-peri sauce to taste
3 cloves crushed Garlic
1/2 tsp dry Chilli flakes
Rind from 1 lemon
Lemon cut into wedges for serving

Method:
Combine Chilli, Salt, Olive Oil, Vinegar, Garlic and Herbs in a glass jar, seal and shake well to combine.

Marinade chicken for at least 1hr (overnight if possible) turning regularly to ensure thorough infusion of flavours.*

Cook chicken on BBQ over medium heat close to flames, basting regularly (approx every 15 minutes) for about 1hr or till chicken is tender.

Serve with BBQ charred corn on cob, steamed green beans and a wedge of lemon.

*HINT: As an alternative to marinating meats in a bowl or flat tray try placing meat and marinade in a CLEAN plastic bag, removing most of the air and sealing the end - this will give a more thorough marinade.

This dish is IDEAL with a few glasses of chilled Ray's Sangria.