Chicken peri-peri

Name: Chicken peri-peri
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 2.00 red chilli small; 1.00 red pepper halved; 30.00 ml vinegar red wine; 45.00 ml fresh chillies 573; 0.00 sea salt and freshly ground black pepper; 4.00 chicken breast fillets skinned

4 servings

Rate this recipe

Poultry

By Food24 November 03 2009

Print Recipe

VIEWS

Facebook Twitter Pinterest Whatsapp

Recipe Disclaimer

Tap for method

Ingredients (6)

2.00	red chilli — small
1.00	red pepper — halved
30.00 ml	vinegar — red wine
45.00 ml	fresh chillies — 573
0.00	sea salt and freshly ground black pepper
4.00	chicken breast fillets — skinned

Tap for ingredients

Method:

Chop the chillies finely and cut the red pepper into pieces.
Place in a food processor along with the vinegar and oil.
Season to taste with salt and pepper.
Process until roughly blended ? the mixture should not be smooth.
Make three to four incisions across each chicken breast and rub three quarters of the mixture into the chicken.
Marinate for 30 minutes or overnight.
Heat a griddle pan and pan-grill the breasts for about six minutes on each side or until done and golden brown but not dry.
Serve with a green salad and leftover marinade.