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Like many people, I guess I first discovered Peri Peri Chicken when Nandos kicked off over here in the UK, prior to that I had never really heard about Peri Peri Chicken before. The first time I tasted it was a very long time ago and I still remember thinking it was so amazing and different to the type of grilled chicken I had grown up eating. It was spicy and slightly tangy but hit all the right places in terms of flavour, never in my wildest dreams would I have ever thought I’d be creating a recipe for Peri Peri Chicken if you had told me this all those years ago.
Since then there has been a massive growth in the grilled chicken eating culture and there is ever growing demand to recreate dishes like this at home. Before creating this recipe I ran some trials using online recipes as guidance and tweaking them; I tried a few different recipes but they weren’t to my liking and I was left feeling as though I would never really perfect a recipe to share. However, I’m pleased to say that I didn’t give up and my perseverance paid off.
Having Bangladeshi roots means that my food and how I choose to cook it is often dictated by my palate and the spices/ingredients I have stocked at home. I have opted to use scotch bonnet peppers instead of piri piri chillies (these are also known as birds eye chillies) as they are spicy but much more aromatic and won’t blow the top of your mouth off, as long as you’re used to eating a moderate level of spice. I’ve also used Kashmiri Chilli powder, for both the heat and colour it gives the chicken.
A simple marinade is created using the ingredients, for maximum flavour it’s best to score the chicken and leave it overnight, this helps the flavours penetrate the flesh of the chicken. I have used the marinade immediately a number of times and this has also resulted in delicious chicken but I would recommend marinating ahead of time where possible.
The marinated chicken can be barbecued, grilled, oven baked or cooked in a pan (I would recommend cast iron if you do plan to pan fry, creates a better seared chicken skin), how you cook it is entirely up to you. I have used all of these methods to cook the chicken and they all produce succulent, juicy chicken. If you do choose to grill the chicken you need to make sure that you cook the chicken through to the middle properly, as long as the juices run clean after piercing the chicken, it is cooked and is safe to eat, any pink fluids or blood indicates that the chicken needs to be cooked further. I like to roast the chicken in the oven and then place under the grill (broiler) to brown/char the skin a little more, this is entirely optional though.
I hope you all enjoy this recipe and it delivers everything you hope for!
You will need: for Peri Peri Chicken
6 chicken legs (skin on or off)
1/2 a medium onion
3 cloves of garlic
1/4 cup olive oil
2 tbsp lemon juice
2 tbsp white distilled vinegar
1 tsp salt
1/2 tsp kashmiri chilli powder
1/2 tsp coarse ground black pepper
1/2 tsp paprika
1/4 tsp red food colouring
1/4 tsp yellow food colouring
1 whole scotch bonnet pepper (seeds included)
Watch the video, it’s so easy to do!
- 6 chicken legs (skin on or off)
- ½ a medium onion
- 3 cloves of garlic
- ¼ cup olive oil
- 2 tbsp lemon juice
- 2 tbsp white distilled vinegar
- 1 tsp salt
- ½ tsp kashmiri chilli powder
- ½ tsp coarse ground black pepper
- ½ tsp paprika
- ¼ tsp red food colouring
- ¼ tsp yellow food colouring
- 1 whole scotch bonnet pepper (seeds included)
- Watch the video.
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