I love Peri Peri Chicken, but the local Nando’s outlet is a little too far out of town for a lunchtime trip, 8 kilometers to be exact, so I rarely get to eat it. Today while grocery shopping I bought some bargain skinless bone in chicken thighs but didn’t know what to do with them. Some Google research had me stumble upon this Guy Fieri recipe for bacon wrapped chicken thighs with Peri Peri Sauce http://grillwithguy.mandatory.com/2014/04/07/bacon-wrapped-chicken-thighs-with-peri-peri-sauce/#recipes
I’m not one who usually shies away from bacon wrapping (see this bacon wrapped Jalapeno popper chicken recipe http://www.45degrees.co.nz/bacon-wrapped-jalapeno-popper-chicken/)
However today I’d like to concentrate on getting a good Peri Peri sauce under my belt, and don’t need the delicious confusion that bacon would add. So it’s with a heavy heart, that I’ll ditch the bacon in this recipe.
A quick scan of the ingredients confirmed I had them all, including a sunny Spring day for grilling. It’s not a difficult recipe at all and I’ll bet that most of you have the ingredients already at hand. Make a simple marinate for the Chicken, make a sauce, grill chicken basting with said sauce, Eat.
The sauce is perhaps the most complicated because it takes a few steps to complete it, but none of the steps are particularly difficult or time consuming, and if you want to, you can make the sauce ahead – easy as!
Here s the original recipe from Guy Fieri with the bacon wrapping bit removed
Chicken Thighs With Peri Peri Sauce
FROM THE KITCHEN OF GUY FIERI®
Prep Time: 15 Minutes
Total Time: 1 Hour (Includes Marinating)
Yield: 4 Servings
For the Marinade:
2 tsp. paprika
1 tsp. ground cumin
2 sprigs thyme
1 tsp. dry red pepper flakes
2 cloves garlic, minced
1 tbsp. kosher salt
½ tbsp. freshly ground black pepper
2 (12-oz.) cans Miller Lite® (I used 1 x 350ml bottle of Export 33)
For the Chicken:
8 chicken thighs, skinless, bone in (Guy used 4)
For the Peri Peri Sauce:
This is my recipe, which slightly differs from Guy’s
3 red Chili’s with seeds
1 red bell Pepper, cut into large chinks
¼ cup yellow onion or shallot – diced
¼ cup olive oil
2 garlic cloves, minced
1 tsp. canola oil
2 tsp. tomato paste
¼ tsp. paprika
¼ cup white vinegar
Juice of 1/2 lime
2 tbsp. fresh cilantro, chopped
1/2 tsp dried oregano
1/2 tsp Maldon sea slt
Make the Marinade: In a large bowl, combine paprika, cumin, thyme, dry red pepper flakes, garlic, salt, pepper, and beer, and mix well. Add the chicken thighs to the marinade and thoroughly coat the chicken with the mixture. Cover and refrigerate for 30 minutes. Remove from the refrigerator, and bring to room temperature before grilling.
Make the Peri Peri Sauce: Rub the chilies and red peppers with oil. Roast them on the grill until charred on the outside. Once they cool, finely chop and set them aside. Add all of the ingredients into a mortar and mash it with the pestle. Follow Guy’s recipe if you want to use a food processor, it will produce a much finer sauce.
Cook the Chicken: Preheat the grill to medium-high heat. Lightly oil the grill and place the chicken, seam side down on the grill-about 8 to 10 minutes per side, basting with the sauce for the last 5 to 7 minutes. Remove from the grill, and let rest. Serve with the extra Peri Peri Sauce
How did it turn out?
It’s not Nandos Peri Peri, but it’s good Peri Peri chicken. Lets face it, anything cooked on the BBQ is good. Treat it with a bit of Marinading love and spice it up with the Peri Peri hot sauce and you’ve got a winner. This will be on the menu again.