Bring the Nandos flavour home! Peri-peri grilled chicken is a mouthwatering dish that brings the fiery flavours of African cuisine to your plate. The combination of succulent grilled chicken with the zesty and spicy peri-peri marinade creates a taste sensation that is sure to delight your taste buds. In this article, we’ll guide you through the steps to make the perfect peri-peri grilled chicken that will leave your guests asking for more.
Ingredients:
- 4 bone-in, skin-on chicken quarters (leg and thigh)
- 1/4 cup peri-peri sauce (store-bought or homemade – see below for a homemade recipe)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Step 1: Prepare the Peri-Peri Marinade In a bowl, combine the peri-peri sauce, olive oil, minced garlic, lemon juice, paprika, salt, and black pepper. Mix well to create a flavorful marinade.
Step 2: Marinate the Chicken Place the chicken quarters in a large ziplock bag or a shallow dish. Pour the peri-peri marinade over the chicken, ensuring each piece is well coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, or preferably overnight. Marinating the chicken overnight allows the flavours to infuse deeply into the meat.
Step 3: Preheat the Grill Preheat your grill to medium-high heat. Brush the grates with oil to prevent sticking.
Step 4: Grill the Chicken Remove the chicken from the marinade and shake off any excess. Place the chicken quarters on the preheated grill, skin-side down. Grill for about 5-7 minutes on each side, or until the chicken develops grill marks and is cooked through. The internal temperature of the chicken should reach 165°F (74°C).
Step 5: Baste with Remaining Marinade During the last few minutes of grilling, brush the chicken with any remaining peri-peri marinade. This step adds an extra layer of flavour and creates a glossy glaze on the chicken.
Step 6: Rest and Serve Once the chicken is fully cooked and nicely charred, remove it from the grill and let it rest for a few minutes before serving. Resting the chicken allows the juices to redistribute, resulting in a juicier and more flavorful dish.
Homemade Peri-Peri Sauce: If you prefer making your own peri-peri sauce, here’s a simple recipe:
Ingredients:
- 10-15 African bird’s eye chillies (peri-peri peppers), stemmed and deseeded (adjust the quantity based on your desired heat level)
- 3 cloves garlic
- 1 tablespoon paprika
- 1 tablespoon lemon juice
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions:
- In a blender or food processor, combine the chillies, garlic, paprika, lemon juice, salt, and black pepper.
- Pulse the ingredients until you achieve a smooth and paste-like consistency.
- Gradually add the olive oil while blending until the sauce reaches your desired thickness.
Peri-peri grilled chicken is a delightful dish that combines the heat of African bird’s eye chillies with a burst of zesty flavours. By following these simple steps and using either store-bought or homemade peri-peri sauce, you can easily create the perfect peri-peri grilled chicken that will impress your family and guests alike. Enjoy the fiery taste sensation and the rich flavours of this African-inspired grilled chicken dish!