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Piri Piri Marinade
made with Arvinda's Piri Piri, Pepper Pepper
If you’re looking to take on a serious new addiction, look no further. This chili laden marinade also doubles up as a lip-smacking dip as well! The recipe below is enough marinade for one whole chicken (flattened) so if you need more sauce as a dipper, simply double the recipe. Caution: Be warned of a chili heat, that’s double, double!
- Prep Time
15 min - Marinating Time
120 min - Cook Time
50 min - Serves
4
| 3 TBSP. | olive oil |
| 1 | medium red onion, coarsely cubed |
| 3 to 4 | garlic cloves |
| 3 TBSP. | ARVINDA’S PIRI PIRI, PEPPER PEPPER |
| 1 TBSP. | apple cider vinegar OR white vinegar |
| 1 TBSP. | lemon juice |
| 2 TSP. | sea salt, or to taste |
| 4 | chicken quarters |
Oil, for basting |
In a food processor, combine all ingredients and purée until smooth.
Add the marinade to the chicken quarters, coating well. Cover the chicken and marinate for at least 2 hours (or overnight).
To cook the chicken for best results, barbecue on the grill. OVEN METHOD: Preheat the oven to 375F/190C/Gas Mark 5. Place the chicken legs on a foiled lined baking sheet in the center of the oven, basting with oil and turning occasionally. Cook for 45 to 50 minutes, or until the chicken is slightly golden brown and when pierced, the juices run clear.
