Peri peri chicken skewers charring over direct heat on a Bastard kamado

Peri Peri Chicken

Peri-peri, piri-piri, pil-pil — call it what you want. This fiery chicken skewer is dangerously good straight off the grill. Give the marinade at least 3 hours; overnight is even better.

4

190°C

20 mins

Ingredients

For the marinade
5 Thai red chillies
2 red bell peppers
4 cloves garlic
1 tsp smoked paprika
3 tbsp fresh coriander, finely chopped
4 tbsp fresh basil, finely chopped
100 ml olive oil
1 lemon — juice and zest
1 tbsp honey
Salt and freshly ground black pepper, to taste

For the chicken
800 g chicken thighs, boneless with skin
2 lemons, quartered (for grilling)

Make the marinade. Combine all marinade ingredients in a blender or use a hand blender. Blitz until smooth.

Marinate the chicken. Cut the chicken into 1.5 cm cubes and coat thoroughly in the marinade. Cover and refrigerate for at least 3 hours — overnight gives maximum flavour.

Bastard tip: like it hot? Leave the chilli seeds in. Prefer it mild? Swap Thai chillies for mild red peppers, seeds removed.

Prepare the skewers. If using wooden skewers, soak in water for 30 minutes. Thread the marinated chicken onto the skewers.

Fire up The Bastard. Set up The Bastard for direct grilling and preheat to 190°C. Quarter the lemons.

Grill the chicken. Grill the skewers, turning regularly, until the chicken reaches an internal temperature of 74°C — around 20 minutes total.

Grill the lemons & serve. Place the lemon quarters cut-side down on the grill and char lightly. Arrange the skewers on a platter and squeeze the grilled lemon over the top before serving.