Peri Peri Chicken

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PERI-PERI SAUCE

6 red chillies

15 ml (1 T) crushed garlic

5 ml (1 t) salt flakes

2,5 ml (½ t) paprika

125 ml (½ c) olive oil

60 ml (¼ c) red wine vinegar

CHICKEN

3 whole baby chickens

salt and freshly ground black pepper

roast potato wedges and salad to serve

1.    Preheat the oven to 180°C.

2.    Peri-peri sauce Place the chillies, garlic, salt flakes, paprika, oil and vinegar in a saucepan and simmer on low heat for 5 minutes. Let the mixture cool.

3.    Pour the mixture into a food processor and blitz until it thickens.

4.    Chicken Place the chickens in a large bowl, season and spread with half the peri-peri sauce. Keep basting the chicken with the rest of the peri-peri sauce while grilling. Store in an airtight container in the fridge for use next time.

5.    Seal the chickens with clingfilm and marinate in the fridge for at least 1 hour.

6.    Preheat a griddle pan or braai stand and cook the chicken for 5 minutes on each side or until browned.

7.    Transfer to a roasting tray and roast for 25 minutes or until the chickens are cooked through.

8.    Serve with roast potato wedges and salad.

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