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
• 
  

How to Make Peri Peri Chicken

• To make the piri-piri sauce, preheat the oven to 180C.
• Place the chilies on a roasting tray and roast them for 10 minutes.
• 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.
• Allow the mixture to cool, then place in food processor and blend to a fine paste.
• Place the chicken in a sealable plastic bag.
• Add half the piri-piri sauce, spreading it evenly over the chicken.
• Seal and marinate in the refrigerator for at least 4 hour.
• Skewer the marinated chicken and grill till done.
• Chef’s tip: If you don’t find paprika then use red chili powder.