Chicken Peri Peri

Chicken Peri Peri

Chicken Peri Peri


INGREDIENTS:
1 small red pepper
50 ml olive oil
4 red chilies
2 tbsp red wine vinegar
Juice 2 lemons
1/2 tsp caster sugar
4 garlic cloves, crushed
2 tsp dried oregano or chopped fresh oregano leaves
1/2 tsp chili flakes
1/2 tsp sea salt flakes
6 free-range, skin-on, bone-in chicken legs (drumsticks and thighs attached)

METHOD:
01. Heat the oven 190°C/170°C fan/ gas 5. Halve and dessed the pepper, brush with a little of the oil, put in a tin and roast until soft (about 25 minutes). Peel the skin if it comes off easily; leave on if it doesn’t. Chop roughly, then crush in a pestle and mortar . Remove the pepper.
02 . Dessed the chilies, chop finely and put in the mortar with the garlic, oregano and chili flakes. Pound to a paste, then add the vinegar, lemon juice, sugar, salt, remaining oil and crushed pepper.
03. Put the chicken into a broad shallow dish and pour on most of the marinade. Turn to coat, cover with cling film and put in the fridge for 4 hours (or overnight ideally), turning a couple of times. Bring to room temperature before cooking.
04. Heat the grill to high and arrange the chicken on the grill pan, skin-side up. Put the grill pan 10 cm from the heat and grill for 12 minutes per side, reducing the heat to medium halfway through. Baste a few times with the juices or a little reserved marinade.
05. Move the chicken another 10 cm from the heat and grill for 5 minutes on each side. It should be cooked through (make sure there are no traces of pink), sizzling and golden.