easy grilled peri-peri chicken

June 15, 2015 - Snacks - Tagged: , , , , - 16 comments

Hi everyone, I am back! Well, sort of, since we have JUST managed to unpack enough boxes so that I can have access to my kitchen weapons tools and utensils again. The oven is still tripping the electrical circuit and the oven man can only come on Wednesday to have a look so I shall just have to suffer withdrawal for a bit more. *sigh*

All that gloomy news aside, I am so happy to announce that I am a finalist in this year’s Singapore Blog Awards for the Best Cooking Blog! I will need your help to vote for me (if you think I am worthy, that is!) by clicking on the link below. You can vote once a day and every vote matters, so please, go click click and sappot sappot me ok! πŸ˜€

Did you know that the suaku me has not eaten Peri-Peri Chicken till last week when I went to have lunch with an old friend? 

Why not? I am also not sure. 

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But now that I have eaten it, and liked it, well, yes, I have to cook it.

πŸ˜€

Cooking Peri-Peri Chicken is a breeze, because all that is involved is to make a spice mix, marinate the chicken with it and then grill.

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The best part of this is, the chicken itself is actually not spicy. The smoked paprika gives it loads of flavor, but not heat. If you are feeding this to kids, simply omit the chili powder. If you are really worried, you can always use sweet paprika, I guess. 

Here are the instructions on how to cook this!

In a bowl, combine smoked (or sweet) paprika, hot chili powder, minced garlic, chopped ginger salt and lemon juice.

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Pour onto the chicken and coat the chicken.

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Cover the bowl with cling film and fridge for at least 4 hours, preferably over night.

To grill, place the chicken, skin side down on a tray that has been sprayed with oil. Spray the chicken with a little oil. Grill at 180Β°C for 30 minutes before turning the chicken over, spray with more oil and grill for a further 15 minutes, or until the chicken pieces turn golden brown and are cooked through.

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Serve immediately, garnished with chopped coriander and sliced lemons or lime, with rice or any carbs of your choice.

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By cooking this at home, I fed 4 for less than $10. How’s that for value? πŸ™‚

Easy Grilled Peri-Peri Chicken
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Ingredients
  1. 1/4 cup paprika - I used smoked paprika
  2. 2 tablespoons hot chili powder (optional)
  3. 1 cup (240ml) fresh lemon juice
  4. 3 cloves garlic, minced
  5. 2 teaspoons ginger, chopped
  6. 1 1/2 teaspoons salt
  7. 4 bone-in chicken thighs or breast halves
For the garnish
  1. Coriander, chopped
  2. Lemon or Lime wedges
Instructions
  1. In a bowl, combine smoked (or sweet) paprika, hot chili powder, minced garlic, chopped ginger salt and lemon juice.
  2. Pour onto the chicken and coat the chicken.
  3. Cover the bowl with cling film and fridge for at least 4 hours, preferably over night.
  4. To grill, place the chicken, skin side down on a tray that has been sprayed with oil. Spray the chicken with a little oil. Grill at 180Β°C for 30 minutes before turning the chicken over, spray with more oil and grill for a further 15 minutes, or until the chicken pieces turn golden brown and are cooked through.
  5. Serve immediately, garnished with chopped coriander and sliced lemons or lime, with rice or any carbs of your choice.
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/




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