Monday, 27 October 2014

Piri Piri Grilled Chicken

Serves 4


Piri Piri is a traditional portuguese chilli sauce which has become very popular and is now widely commercial available. But you can't go past homemade, and it is seriously easy to make. It marries well with chicken but you could also marinade or drizzle over grilled prawns or pork. Ideally, marinade your meat in the sauce overnight for the best flavour, but a couple of hours in the fridge will also do the job.




What's in it?


600g chicken breast

Piri Piri Sauce
1/2 red onion
3 cloves garlic, peeled
1-2 large red chillies, including seeds, roughly chopped
1tbs smoked paprika
Finely grated zest of 1 lemon and juice of 1/2 a lemon
2tbs white wine vinegar
freshly ground salt and black paper
Bunch of basil, leaves only
125mL water


How do I make it?


1. To make sauce, add onion and garlic to mixing bowl and chop for 3sec / speed 7. Add all remaining sauce ingredients and blend for 1min / speed 9.

2. Place chicken breasts between two pieces of clingwrap or baking paper and pound with a meat tenderiser until around 2cm thick. Place in bowl with about 1/3cup of the piri piri sauce and allow to marinade in fridge for at least 2 hours (but preferably overnight).

3. Grill marinated chicken on a BBQ (preferably) or cook on each side in a non-stick frypan sprayed with olive oil for around 4-5mins each side. Slice to serve. 

4 ProPoints per serve. 


Notes:


We always served our piri piri chicken with a simple green salad and baked cherry tomatoes. To serve as pictured, you will need 250g truss cherry tomatoes, about 3 cups of rocket and/or spinach, 1 avocado (sliced) and 1/2 a red onion (finely sliced). Cook the tomatoes in a 180°C oven for around 30mins to release their sweetness.

No comments:

Post a comment