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Chicken peri-peri

Recipe from: 2/5/2004 12:00:00 AM

Ingredients 6
Servings 4


  • 2
    small red chillies
  • 1
    red pepper, seeded and halved
  • 30
    red wine vinegar
  • 45
    olive oil
  • salt and freshly ground black pepper
  • 4
    chicken breasts, skinned if desired


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.

Read more on: poultry  |  grill

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