Peri Peri Grilled Chicken Skewers
Peri Peri Grilled Chicken Skewers
This is the first Mozambican recipe on stonedsoup.net! If you like spicy, this one is for you. Peri peri sauce used as a marinade on chicken is the perfect pair. You can start marinating the chicken in the morning and grill it up at night in the matter of just minutes. If you aren’t grill accessible, the skewers can be thrown under the broiler for the same amount of time.
Equipment
- food processor
- metal skewers
Ingredients
- 2 lbs boneless skinless chicken thighs cut in half horizontally
- 1 cup peri peri sauce
- salt to taste
Instructions
- Marinate the chicken with the marinade for at least 8 hours, preferably overnight.
- Turn on your oven’s broiler with the rack 6” away. Put 2-3 pieces of chicken on a metal skewer. Place the skewers on a rack on a baking sheet lined in foil.
- Broil for 6 minutes a side.
Peri Peri Sauce
Peri peri is eaten all over Southern African countries such as Mozambique and South African. The sauce, which can double as a marinade, has the perfect balance of sweet, salt, and acidity, with a tremendous amount of heat. It pairs well with just about every meat, fish, and seafood. The base of the sauce comes from African bird’s eye chilies. Since these peppers aren’t accessible outside of Africa, Thai red bird’s eye chilies are a suitable replacement. All of the ingredients are puréed in a food processor, then slowly simmered to cook out the raw flavor of the ingredients. Peri peri can be stored in an air tight container for up to 2 weeks in the refrigerator.
Equipment
- food processor
Ingredients
- 1 red onion chopped
- 8 garlic cloves chopped
- 1/2 cup red bird’s eye chilies chopped
- 1 red bell pepper seeded and chopped
- 2 small roma tomatoes chopped
- 2 tbsp olive oil
- 2 small lemons juiced and zested
- 4 tbsp red wine vinegar
- 1 tbsp sugar
- 1/2 tbsp salt
- 1/2 tsp cracked black pepper
- 1 bay leaf
- 1/2 tbsp oregano
- 1/2 tbsp smoked paprika
Instructions
- Place all of the ingredients in a food processor.
- Purée until smooth.
- Place the purée in a small pot over medium low heat. Simmer for 20 minutes, occasionally stirring.
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