Grilled Peri Peri Chicken

Ingredients

• 2½-3 pounds (1.2-1.5kg) chicken, (cut into 8 pieces or 8 chicken legs)
• 1 lemon (or lime)
• salt (to taste)
• ½ teaspoon (2.5g) coarsely ground white pepper
• ½ onion, (sliced)
• 6 cloves garlic, (chopped)
• 6 leaves basil
• 2 tablespoons (10g) oregano
• ½ red bell pepper
• 1 tablespoon (15g) peri peri sauce (or more to taste)
• ¼ cup (60ml) olive oil

Steps

1. 1

   Trim chicken of excess fat and pat dry with a cloth or paper napkin. Rub with lemon and 2 teaspoons of Creole spice or salt and pepper.

2. 2

   Place the onions, garlic, basil, oregano, bell pepper, and peri peri sauce in a food processor or blender, then add olive oil. Pulse for about 30 seconds until well blended.

3. 3

   Put the chicken in a stainless steel or glass bowl and drench with the peri-peri marinade. Cover and refrigerate for at least 2 hours, preferably overnight.

4. 4

   Preheat the grill to medium-high heat.

5. 5

   When ready to grill, remove the chicken from the peri-peri marinade with tongs and drain excess marinade. Reserve the marinade.

6. 6

   Grill the chicken for 10-15 minutes on each side. You may need to turn the chicken occasionally until it cooks through.

7. 7

   Simmer the reserved peri-peri marinade in a small saucepan for about 7 minutes. Serve with chicken and sides.