Servings : Serves 4-5
A twist to this awesome Peri Peri Chicken recipe, I have used boneless chicken in place of chicken quarters. These delicious tender morsels can be enjoyed with any sides of your choice and the leftovers (if any) can be chopped up into small pieces and used as a topping for a Peri Peri Chicken Pizza or as a filling for sandwiches.
- 1 kg boneless chicken breast, cut into cubes
- 2-6 birds-eye red chillis (adjust spice level to your taste. 2 will be mildly spicy whilst 6 will be very spicy)
- 1 big red capsicum/bell pepper
- juice of 1 lemon
- 2 tbsp. paprika powder
- 2 tsp. salt
- 1 tbsp. oregano
- 1/2 tsp. red chilli powder
- 1/2 cup oil (vegetable or olive)
- 5 cloves of garlic
- 4 tbsp. dark vinegar
- 1 tsp. black pepper
- 1/4 tsp. red or orange food coloring
First prepare the Peri Peri sauce.
This sauce is used for marinating the chicken and any leftover is normally cooked down and served as a dip. I prefer making the sauce up to a day ahead of using as the flavors tend to develop with a bit of time. So you can go ahead and prepare the sauce up to a day before you need to use it.
Blend all the ingredients of the sauce (all the ingredients above except for the chicken) until smooth, then pour into a container and refrigerate until needed. You can make the sauce in bulk and refrigerate for up to 2 weeks and use as and when required.
Pour the prepared sauce over the chicken cubes. Mix well, then 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 cubes and thread them on skewers. Grill the chicken on a bbq/charcoal grill (or under the broiler grill of your oven) for about 8-10 minutes per side, turning them over once they begin to char.
While the chicken is cooking, pour the remainder of the marinade/sauce into a small saucepan, add about half a cup of water and simmer until the sauce thickens and is cooked. You can use this to brush the cooked chicken when it comes out of the oven or to serve on the side.
When the skewers of chicken are done (check by cutting a piece to make sure the chicken is fully cooked) brush them with the cooked marinade/sauce and keep them covered until time of serving.
If you did not bbq the chicken on a proper charcoal grill, you can at this point light a small coal, place it on a piece of foil and put it in the center of the dish holding the cooked chicken. Drop some oil on the lit coal and cover the dish so that the smoke released from the coal gets absorbed into the chicken. This will give your chicken a good bbq aroma.
Serve you delicious boneless Peri Peri chicken with fries, fresh salad and a cold drink.