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Chicken Peri Peri & Chips

This delicious, moist chicken has a spicy marinade and you can add more bird’s-eye chillies if you like your food extra hot!

Ingredients

Approx. 1.5 kg chicken, jointed into 8 pieces or 8 large chicken thigh fillets, skin on

Marinade
2 tsp Salt or flaked sea salt
3 Cloves garlic, crushed or grated
Juice of ½ lemon
2 tbsp olive oil

Peri Peri Sauce
15g Shemin’s Peri Peri Spice Blend
2 Cloves garlic, chopped
1½ tbsp Red wine vinegar or juice of 1 lemon
1 tbsp Shemin’s Smoked Paprika
¼ tsp Sugar (optional)
Finely chopped or crushed bird’s eye chilli, seeds left in (depending on your taste)

To serve – Lemon wedges, salad and / or chips

Mix the marinade ingredients in a bowl. Add the chicken pieces, coat well and leave in the fridge for at least 1hr.
To make the peri peri sauce, mix all the ingredients in a bowl. If the sauce gets too thick you can add some olive oil to dilute it. This sauce will keep in the fridge for a week.
Heat the oven to 180°C.
Put the marinated chicken on a baking dish and roast for 25 minutes.
Meanwhile, heat the grill to hot. Finish off the chicken under the grill until cooked through. Coat the chicken with some of the peri peri sauce and cook for a couple more minutes.
Brush or spoon the remainder of the sauce over the chicken and serve with lemon wedges.

Tip: For a 0 syn version on slimming world, use spray oil.

Serves 6

Rated 5 out of 5

Sean Murphy – September 15, 2021

I’ve only used your peri peri rub on some chicken wings and the flavours of that rub blew my mind away so I’ve ordered more and also four other different rubs which i do have here but I’ve not used the new ones, I’m a butcher and have been for 29 years so i do know a bit of how to cook and i can’t wait to taste my new rubs 😊.