Components
chook 1 kg
For the piri-piri sauce:
6-12 fresh red chilies,
1 tbsp garlic, chopped
1 tsp salt
½ tsp oregano
½ tbsp paprika (or crimson chili powder)
100ml olive oil
50ml pink wine vinegar
method
To make the piri-piri sauce, preheat the oven to 180C. Place the chilies on a roasting tray and roast them for 10 minutes.
Cool and roughly chop the chilies. Situation the chilies, garlic, salt, oregano, paprika, olive oil and vinegar in a saucepan, and simmer for two-three minutes.
Allow the blend to cool, then situation in meals processor and mixture to a great paste.
Location the hen in a sealable plastic bag. Add 1/2 the piri-piri sauce, spreading it evenly over the chicken. Seal and marinate within the fridge for a minimum of four hour.
Skewer the marinated hen and grill until achieved.
( Recipe and photograph Courtesy: barbecue Nation)