Peri Peri Chicken

Chicken · Direct grill

Peri PeriChicken

Prep 3 hoursCook 20 minServes 4 people190°C

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.

What you need

Ingredients

For the marinade

  • 5Thai red chillies
  • 2red bell peppers
  • 4 clovesgarlic
  • 1 tspsmoked paprika
  • 3 tbspfresh coriander, finely chopped
  • 4 tbspfresh basil, finely chopped
  • 100 mlolive oil
  • 1lemon — juice and zest
  • 1 tbsphoney
  • to tastesalt and freshly ground black pepper
  • 2lemons, quartered (for grilling)

For the chicken

  • 800 gchicken thighs, boneless with skin

How to make it

Method

Direct grill · 190°C
01

Make the marinade

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

02

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 tipLike it hot? Leave the chilli seeds in. Prefer it mild? Swap Thai chillies for mild red peppers, seeds removed.
03

Prepare the skewers

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

04

Fire up The Bastard

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

05

Grill the chicken

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

06

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.