How To Make Chicken Peri Peri | African Barbeque Chicken Recipe | The Bombay Chef - Varun Inamdar

Name: How To Make Chicken Peri Peri | African Barbeque Chicken Recipe | The Bombay Chef - Varun Inamdar
Total time: 60 min
Ingredients: 1 kg Chicken; 100 ml Extra virgin olive oil; 10–13 Garlic; 5 + 10–12 Chili pepper; 3 Bay leaf; 1 tsp Smoked paprika; as needed Salt; 1 Lemon; Parsley; 3–4 Charcoal chunks; 1 tbsp Oil

By Get Curried · 60 min

Ingredients

Chicken1 kg
Extra virgin olive oil100 ml
Garlic10–13
Chili pepper5 + 10–12
Bay leaf3
Smoked paprika1 tsp
Saltas needed
Lemon1
Parsley
Charcoal chunks3–4
Oil1 tbsp

Instructions

Put the devil red chillies, serrano chillies, bay leaves, garlic, sea salt, olive oil, smoked paprika and lemon juice in a grinder and blend to a fine paste. This is the sauce.
Cut the chicken into 8 pieces after removing the fat. Add the sauce and mix well to coat.
Heat a few pieces of charcoal over a gas flame until red. Place them in a small bowl set inside the bowl of chicken. Pour some olive oil over the charcoal, and as soon as it smokes, cover the chicken bowl with a lid. Let it smoke for 30 minutes.
Heat a pan over moderate heat and add the marinated chicken pieces. Cook until browned.
Scatter fresh parsley leaves over the pan, dab them in the marinade, and baste the chicken with it. Turn the pieces until they are browned on all sides.
Turn off the heat. The chicken is ready to serve.

Summarized from Get Curried's video. Watch it for the details.

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