Servings : Serves 4-6
We absolutely LOVE our favourite Peri Peri Chicken. For a bit of variation, I have re-adapted this intensely flavourful recipe to work on chicken steaks. These can be served with accompaniments of your choice and they are also phenomenal as part of a burger.
- 1 kg boneless chicken breast steaks (approximately 6-8 depending on size)
- 2-6 birds-eye red chillies (adjust spice level to your taste. 2 will be mildly spicy whilst 6 will be very spicy)
- 1 big red capsicum/bell-pepper
- 1 lemon's juice
- 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 brown vinegar
- 1 tsp black pepper
- 1/4 tsp red or orange food colouring
Clean, dry the chicken fillets, and then lightly pound the thicker parts to get them to an even thickness.
Blend all the other ingredients and then pour this sauce over the steaks. Mix until every piece is coated well. Refrigerate overnight.
Remove the chicken from the fridge at least half an hour before you begin cooking so that it comes close to room temperature. When ready to cook, shake the excess marinade off the chicken and grill on a bbq/charcoal grill (or under the broiler grill of your oven) for about 6-10 minutes per side or until cooked through and they begin to char.
While the steaks are cooking, pour 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 delicious sauce to brush the cooked steaks when they come out of the oven or to serve on the side.
If you did not BBQ the steaks on a proper charcoal grill, you can light a small coal, place it on a piece of foil and put it in the centre 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 the chicken steaks a great BBQ aroma.
Serve your delicious Peri Peri Steaks with fries, fresh salad and a cold drink.