Peri Peri Chicken Marinade / Sauce

by | Oct 8, 2012 | Mains

peri-IMG_20140802_182712INGREDIENTS

  • 2 birds eye chilli’s
  • 4 long red chilli’s
  • 2 flame roasted capsicums (from a jar – I use these)
  • 5 cloves garlic crushed
  • 1 tablespoon dried oregano
  • 1 teaspoon smoked paprika
  • 1/2 cup olive oil
  • juice of a lemon – about 3 tablespoons
  • 3 tablespoons red wine vinegar
  • 2 teaspoons salt

 

DIRECTIONS

  1. Pour olive oil into sauce pan over medium heat
  2. Add the vinegar
  3. Once the combined liquid is simmering add the chopped and seeded capsicum and garlic cloves, then lemon juice.
  4. Simmer for 15 minutes.
  5. Turn off and add the chopped chilli’s, oregano and salt, leave to cool.
  6. Wack into a blender until smooth, marinade done.
  7. Pour 1/2 the mixture over chicken for a minimum of an few hours. Overnight is best.  Clippy Bags work well.
  8. Cook chicken.
  9. Serve with additional sauce.

 

KAMADO COOKING INSTRUCTIONS

1. Cook direct heat around 160 degrees Celsius until the internal temperature of the breast is about 15-20 degrees from cooked on the extender rack so the flames don’t get it.

2. Then place the chicken on the lower rack and flame grill until internal temperature is 72 ish degrees C for the breasts (it will finish while resting). Baste the chicken as you grill..

3. Take off and let the chicken rest in foil for a minimum of 30 mins, this will finish off the thigh cooking as well.

4. Serve with more sauce and fresh lemon.