Ingredients:

• Chicken – 1 kg
• For the piri-piri sauce:
• 6-12 – Fresh red chilies
• 1 tbsp – garlic, chopped
• 1 tsp – Salt
• 1/2 tsp – Oregano
• 1/2 tbsp – Paprika (or red chili powder)
• 100 ml – Olive oil
• 50 ml – Red wine Vinegar

Method:

1. To make the piri-piri sauce, preheat the oven to 180C.
2. Place the chilies on a roasting tray and roast them for 10 minutes.
3. Cool and roughly chop the chilies. Place the chilies, garlic, salt, oregano, paprika, olive oil and vinegar in a saucepan, and simmer for 2-3 minutes.
4. Allow the mixture to cool, then place in food processor and blend to a fine paste.
5. Place the chicken in a sealable plastic bag.
6. Add half the piri-piri sauce, spreading it evenly over the chicken.
7. Seal and marinate in the refrigerator for at least 4 hour.
8. Skewer the marinated chicken and grill till done.
9. Chef’s tip: If you don’t find paprika then use red chili powder.

Recipe courtesy of Barbeque Nation