Recipe: Piri piri chicken

Piri piri chicken. Photo / Babiche Martens.

Piri piri chicken

Serves 4

Piri piri sauce:
• 5 red chillies
• 2 cloves garlic, chopped roughly
• 1 tsp paprika
• ½ cup olive oil
• ¼ cup red wine vinegar
• ¼ tsp salt
• 8 macro boneless chicken thighs
• 4 sweetcorn on the cob
• Bread and salad leaves for serving

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. Cool slightly, remove and discard the seeds and chop the remainder of the chilli roughly. 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. Place in a blender and blitz until smooth.

3. Place the chicken in a bowl and pour half the sauce over. Leave to marinate for at least 30 minutes.

4. Heat a barbecue to a medium heat.

5. 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.

6. Place the chicken on the barbecue grill and cook for 4-5 minutes each side or until cooked through.

7. Serve the chicken with extra sauce on the side, corn, bread and salad.

- VIVA