Barbequed Chili ChickenFeatured by Monte da Peceguina in the International Wine Club.
Enjoy this dish with your favorite Red Blend from your monthly wine box.
• 3 Red Peppers
• 2 Chilies, crumbled and dried
• 6 Red Chilies, medium size, halved & deseeded
• 4 Garlic Cloves, roughly chopped
• 1 Teaspoon Ground Coriander
• Extra Virgin Olive Oil
• 1 Tablespoon Red Wine Vinegar
• Lemon Juice
• 2 Boneless Chicken Thigh Filets
Grill peppers on all sides until skin is blackened. Place in a plastic bag and leave to cool. Peel away the skin, halve, deseed and roughly chop. To make the piri piri sauce, put the peppers, dried and fresh chillies, garlic and coriander into a food processor. Add enough olive oil to make a loose paste. Spread half of the piri piri over the chicken and marinate for 4 hours.
Mix the remaining paste with tablespoon of olive oil and red wine vinegar to make a dressing. Set the Barbeque to hot and cook chicken both sides until crispy and brown. Serve with lemon wedges, salad leaves, extra virgin olive oil, lemon juice and crusty bread.
Recipe sourced by Monte da Peceguina