Ingredients
Red chillis, Bell pepper
Lemon juice, Paprika powder
Salt, Oregano, Red chilli powder
Vegetable Oil, Garlic
Dark vinegar, Black pepper
Chicken (Ensure the skin is removed and cut into quarters then make 2-3 slits on each piece)
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Preparation
For the Peri Peri Sauce
Blend all the ingredients of the sauce until smooth, then pour into a container and refrigerate until needed.
Note: You can make the sauce in bulk and refrigerate.
Pour the prepared sauce over the chicken pieces, making sure it goes into the slits. Cover and refrigerate. Allow to marinate at least overnight or for up to 2 days.
When ready to cook, shake the excess marinade off the chicken pieces. First grill the chicken on a bbq/charcoal grill for about 5 minutes per side or place the chicken quarters on a greased tray, brush some sauce over them and pop it in a pre-heated oven at 170 C and bake for about 20 minutes (turn them over midway through the baking). Next, reduce the temperature to 120 C and bake for another 15-20 minutes. Make sure to brush the chicken with some of the peri peri sauce once more during the baking so they stay moist. Once done, remove and keep the chicken covered to retain moisture.
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