Peri Peri Chicken Food

PERI PERI AFRICAN CHICKEN

Steps:

• In a large bowl, stir together the paprika, chili powder, lemon juice, garlic, ginger and salt. Rub chicken with the mixture, place in a dish, and marinate for 3 hours.
• Preheat a grill for medium heat.
• Place chicken onto the grill and discard the marinade. Cook for about 30 minutes, turning occasionally, until the skin is slightly charred and juices run clear.

PERI PERI CHICKEN FEAST RECIPE BY TASTY

Steps:

• Remove the chicken's backbone by using a pair of kitchen scissors. Turn it over and flatten it down to spread the chicken out as much as possible.
• Blend together all of the marinade ingredients in a food processor and spread half of it over the chicken.
• Cover and marinate in the fridge for at least 3 hours or overnight.
• Roast in the centre of a preheated oven for 60 minutes at 200°C (400°F), or until the thickest part of the thigh is 75°C. Once the chicken is cooked through, allow to rest for 10 minutes before serving.
• Simmer the other half of the marinade for 2-3 minutes to make the Peri Peri sauce.
• Use as a dip for your chicken or mix some into mayonnaise or hummus!
• To make Peri Peri Chips, just shake some smoked paprika, chili powder, garlic powder and white pepper into your chips!
• Enjoy!

PERI PERI CHICKEN

Steps:

• Simmer the chilies in the lemon & water for 10 minutes.
• Add chilies and all other ingredients (except for the chicken) in a processor and blend until it's paste.
• Coat all chicken pieces with paste, marinate for 15 minutes up to 24 hours.
• Grill with offset heat or bake in the oven at 375 degrees till the color of Coca-Cola! Approximately 1 hour?

SUNNY'S VERY PERI GRILLED CHICKEN

Steps:

• For the sauce: Preheat half of a grill to 400 degrees F. Using an upside-down wire cooling rack or a grill basket over the direct-heat side of the grill, add the tomatoes, Thai bird chiles, onions, bell peppers and jalapeno peppers. Roast, tossing and flipping until everything is charred, 20 to 25 minutes.
• Boil vegetables: Add the charred vegetables to a medium pot along with the vinegar, sugar, garlic, a pinch of salt and enough water to just cover the vegetables. Bring to a boil over high heat, then lower and let simmer, stirring occasionally, until the liquid is reduced by half, 15 to 20 minutes. Remove from the heat and allow to cool, then blend until smooth. Pass the sauce through a fine-mesh strainer.
• For the chicken: Add the chicken, 1/2 cup sauce and vegetable oil to a large resealable bag. Mix and seal, then marinate for 1 to 2 hours at room temperature.
• Preheat half of a grill to 400 degrees F.
• Remove chicken from bag, discard marinade and pat chicken dry. Place chicken, smooth-side down, over direct heat to char, then flip and finish cooking over indirect heat for a total of 10 to 15 minutes depending on piece and heat. Brush the chicken with sauce the last few minutes of grilling. Serve with more sauce on the side.

PERI-PERI CHICKEN PILAF

Steps:

• Heat the oil in a large pan over a medium heat. Rub the chicken with 1 tbsp of the peri-peri and brown in the pan for 1 min each side until golden. Transfer to a plate and set aside.
• Add the onion to the pan and cook on a gentle heat for 8-10 mins until soft. Add the garlic and remaining peri-peri, and give everything a stir. Tip in the rice and stir to coat.
• Add the stock and return the chicken to the pan. Add the peppers and cover with a lid, then simmer gently for 25 mins until cooked. About 5 mins before the end of cooking, add the tomatoes.
• Stir through the parsley, scatter over the chillies (if you like it spicy) and serve with lemon wedges.

PERI PERI AFRICAN CHICKEN

Steps:

• In a large bowl, stir together the paprika, chili powder, lemon juice, garlic, ginger and salt. Rub chicken with the mixture, place in a dish, and marinate for 3 hours.
• Preheat a grill for medium heat.
• Place chicken onto the grill and discard the marinade. Cook for about 30 minutes, turning occasionally, until the skin is slightly charred and juices run clear.