Piri piri marinade for BBQ chicken
“What is it about chilli that we love and fear, and to which we can almost become addicted?”
- 2-3 large cloves garlic, peeled
- Ground black pepper
- 4 tbsp olive oil
- 2 tsp dried chilli flakes
- 2 breast and 2 thigh chicken fillets
- Juice of 1 lemon
- Extra virgin olive oil
- Salt
Wings and drumsticks are also easy, but I especially like to cook a small whole chicken, flattened, this way. To do this, increase the cooking time to 25-30 minutes for a 1kg chicken, and cover with a lid while it cooks.
Method
To make the piri piri sauce
Roughly chop the garlic and combine with plenty of freshly ground pepper, olive oil and the chilli flakes.
To assemble
Lightly score the skin of the chicken and rub the sauce into the flesh. Allow to marinate for 1-2 hours in the fridge.
Place the chicken, skin side down, on a hot, oiled grill. Cook for 10-12 minutes on both sides, seasoning with salt. The skin should be golden brown.
To serve
Remove to a serving dish, squeeze over the lemon juice and finish with a drizzle of extra virgin olive oil.
Serves 2-3
