Peri Peri Chicken Recipe

Ingredients

• 4 chicken leg and thigh quarters (separated (you can also use chicken wings or a whole chicken))
• 1 tablespoon smoked paprika
• 1 tablespoon garlic powder
• Salt and pepper to taste
• 1  pound  red chilies
• 4  cloves  garlic (chopped)
• 1  teaspoon  smoked paprika
• 1/2  cup  chopped cilantro
• 1/4  cup  chopped basil
• 1/2  cup  olive oil or vegetable oil
• Juice from 1 lemon
• Salt to taste
• FOR SERVING: Chopped parsley, spicy chili flakes

Steps

1. 1

   For the peri peri sauce, add the peppers, garlic, paprika, cilantro and basil to a food processor. Process until well mixed.

2. 2

   Drizzle in the olive oil while continuing to process until the mixture thickens up.

3. 3

   Stir in the lemon juice and adjust for salt. Refrigerate until ready to use.

4. 4

   Pat the chicken pieces dry and rub them down with the paprika, garlic, and salt and pepper. Cover and set aside.

5. 5

   Cover the chicken with half of the peri peri sauce in a large bowl or baggie. Be sure to get the chicken nicely coated. Cover and refrigerate at least 1 hour to marinate.

6. 6

   FOR BAKING: Bake the chicken for 35-40 minutes at 400 degrees F (204 C), or until they are nicely cooked through. They should measure 165 degrees F (74 C) internally.

7. 7

   FOR GRILLING: Heat the grill to medium heat and lightly oil the grates. Grill the chicken for about 35-40 minutes, turning them every 5 minutes to keep from burning, until they are cooked through. They should measure 165 degrees F (74 C) internally.

8. 8

   Remove from the oven and toss in the remaining peri peri sauce.

9. 9

   Sprinkle with fresh herbs and spicy chili flakes. Serve!