Chicken peri peri
Piri Piri chicken, peri peri, or pil pil? Who cares! Don’t get caught up in the name, just make it.
Try this simple Piri Piri chicken, or the “I’ll grab the last skewer before my BBQ buddy can” recipe. The Piri Piri chicken skewers are delicious as a finger food or in a sandwich with a generous dollop of hummus and a handful of arugula. Quick to make? Not really. For better flavor, let the marinade infuse for three hours. But that gives you three hours to try another snack from BBQ Snack Attack.
- 800g boneless, skin-on chicken thighs
- 2 lemons
Piri piri marinade:
5 Thai red chilies2 red bell peppers4 garlic cloves1 tablespoon smoked paprika powder3 tablespoons chopped cilantro4 tablespoons chopped basil100ml olive oilJuice and zest of 1 lemon1 tablespoon honeySalt and freshly ground black pepper to taste
What you need:
- Blender or immersion blender
- BBQ or grill Cast iron grill grate (optional)
- Meat thermometer (optional)
How to make:
Preparation: 3 hours
Cooking: 20 minutes
Do you like it spicy? Then leave the seeds and membranes of the peppers in for extra heat. Find BBQ sauce to be too spicy? Make sure to remove the seeds from the pepper. Do you cringe at the thought of your tongue getting a fiery sensation? Then replace the Thai red chilies with very mild fresh red peppers (and remove their seeds too).
Furthermore, add all the ingredients to your blender or firmly grasp your immersion blender and puree everything together until you have a smooth mixture.
Cut the chicken into cubes approximately 1.5 by 1.5 cm and mix it well with the marinade. Place it in the refrigerator and let it marinate for at least three hours.
Meanwhile, soak the skewers in water or use metal skewers and skip this step. Cut the lemons into quarters.
Next, prepare a BBQ for direct grilling and heat it to a temperature of 190°C.
Thread the marinated chicken cubes onto the skewers and grill them on both sides until the chicken reaches an internal temperature of 74°C. Grill the lemon quarters last until they are lightly charred.
Place the piri-piri skewers on a platter and serve them with the grilled lemons that you can squeeze over them before digging in.