Piri piri chicken

Babiche Martens.

Ingredients

5	Red chillies
2	Garlic cloves, chopped roughly
1 tsp	Paprika
½ cup	Olive oil
¼ cup	Red wine vinegar
¼ tsp	Salt
4	Corn cobs
1 loaf	Bread, for serving
8	Boneless chicken thighs (Main)
1 bowl	Salad leaves, for serving

Directions

1. In a large bowl or bucket filled with cold water, soak the corn cobs for at least one hour.
2. To make the piri piri sauce: char-grill the chillies on a barbecue until blackened.
3. Cool slightly, remove and discard the seeds and chop the remainder of the chilli roughly.
4. Into a small pot place the chillies, garlic, paprika, oil, vinegar and salt. Bring to a boil for 3 or 4 minutes. Remove and cool.
5. Place in a blender and blitz until smooth.
6. Place the chicken in a bowl and pour half the sauce over. Leave to marinate for at least 30 minutes.
7. Heat a barbecue to a medium heat.
8. Remove the corn from the water and drain. Place on the barbecue. It will take 10-12 minutes to cook. Turn every couple of minutes. Remove and set aside.
9. Place the chicken on the barbecue grill and cook for 4-5 minutes each side or until cooked through.
10. Serve the chicken with extra sauce on the side, corn, bread and salad.