You like it spicy? Then leave the seeds and seeds of the peppers in place. Do you already find BBQ sauce often spicy? Then definitely remove the seeds from the pepper. Horrified at the mere thought of your tongue getting a heated tingle? Then replace the Thai red chilies with the very mild fresh red peppers (from which you also remove the seeds). Otherwise, add all the ingredients to your blender or grab the hand blender firmly and puree everything together until smooth.

Cut the chicken into about 1.5 cm by 1.5 cm cubes and mix in the marinade well. Place in the refrigerator and let marinate for at least three hours. Meanwhile, soak the skewers in water or use steel skewers and skip this step. Cut the lemons into quarters. Next, prepare a BBQ for direct grilling and heat it until a temperature of 190°C is reached. Thread the marinated chicken cubes onto the sticks and grill them on both sides until the chicken has reached a core temperature of 74 °C. Finally, grill the lemon quarters until lightly seared. Place the peri-peri skewers on a platter and serve with the grilled lemon squeezed nicely over them before you attack.