Recipe: Peri peri chicken legs
It’s that time of the week again – barbecue time on my Char-Broil Big Easy. Today I’m trying to perfect my peri peri marinade. Peri peri (or piri piri as it’s sometimes spelt) is Portuguese in origin and is very popular in the African countries of Angola, Namibia, Mozambique and South Africa.
Most people associate peri peri with restaurant/takeaway chain Nando’s – and not surprisingly as it has over 1,000 outlets in over 30 countries around the world. I’ve had my share of Nando’s chicken and delicious it is, too. They also constantly produce fabulously clever TV adverts which you should google and check out – they’ll give you a real laugh.
Anyway, I digress. Today I’ve come up with this beautifully simple peri peri marinade which adds a real bite to chicken. I only marinated for about three hours – overnight would be better. And then cooked it on the grill of my Char-Broil Big Easy for around 20 minutes. The legs came out crispy on the outside and beautifully succulent inside.
I served the chicken with some slow-roasted cherry tomatoes which I cooked in the oven on low for about an hour. A match made in heaven.
2 legs of chicken, skin on
For the peri peri marinade
3 large fresh chillies
1 clove garlic, chopped
1 tsp sea salt
1 tsp oregano
1 tbsp paprika
200ml olive oil
100ml red wine vinegar
Roast the chillis whole in the oven at 180C for about 20 minutes until softened and slightly blackened
When they have cooled slightly, discard the stem and add them into a blender with the garlic, salt, oregano, paprika, olive oil and vinegar.
Blend until you have a liquid marinade.
Rub the marinade thoroughly over both sides of the chicken and leave to marinate in a bowl for at least two hours, turning regularly. You can do it overnight to increase the flavours.
Cook the chicken on the grill of the barbecue for about 10mins each side, checking regularly.
Slow roast tomatoes
About 10 cherry tomatoes, on the vine
4tbsps olive oil
Pour the olive oil over the tomatoes
Roast in a low oven (around 90C) until the tomatoes are soft and sweet – about an hour.
Have you perfected a peri peri marinade? Do you think it’s better than mine? Do get in touch, I’d love to try it.
Find out more about the fabulous Char-Broil Big Easy at charbroil.eu.