Home-Grilled Peri Peri Chicken on the bed of Mexican Fried Rice !

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Peri-Peri Chicken finds its origin in South Africa and was introduced by Portuguese who were taken by the flavors of the Bird's Eye Chili Peppers which used to cultivated in the African soil in abundance. A dash of oil and lots of garlic to the chilies gave birth to what we now know as the Peri Peri Chicken. The recipe was further made popular by the renowned restaurant chain, "The Nando's" whose first restaurant opened in Johannesburg in the year 1987. Since then, they have come a long way and now their packaged chili sauces including the signature peri-peri sauce is as famous as their chicken.

While the original recipe of this classic bar-be-cued chicken calls for the piri-piri peppers or the African Bird's Eye Chilis, since I could not get the same, I used the normal chili peppers which we get in farmer's market and topped up the flavors by using extra dash of chili flakes, red chili sauce and Tabasco sauce. Also, I have used a little of juicy plums to infuse in it, a fruity tartiness. Hope you like my version of Home-Grilled Peri-Peri Chicken, full recipe of which is given below.



Ingredients

1/2 kg chicken with bone
5-6 plums
4-5 fresh red chili peppers
6-8 cloves of garlic
1/4 red bellpepper
1 medium sized onion
1/4 cup of coriander leaves
1/4 cup of olive oil
2 tsp lemon juice
2 tsp salt or as per your taste
1 tsp chili flakes
1 tsp garlic powder
2 tsp cumin powder
1 tsp Tabasco sauce
1 tsp red chili sauce

Method

1. First in a pan, dry roast onions, bellpepper, chillies and garlic until they get charred.
2. Blend them into a fine paste with all other ingredients.
3. Thoroughly wash and pat dry the chicken. Now marinate it well with the peri peri marinade and keep it in the refrigerator for 6-8 hours.
4. After proper marination, cook it on a grilled pan until it gets little charred marks. Once the chicken starts getting the grill marks, cover it with a lid for about 10 minutes or until it is completely cooked through. Serve piping hot placed on the bed of rice or noodles. I served it with Mexican Fried Rice; which is again a hearty dish and goes well with this spicy grilled chicken.

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