Peri peri chillies are small red bird’s eye chillies which are realy hot about 50,000–175,000 on scoville scale. Native to Portugese collonies in Africa such as Mosambique, parts of South Africa and Angola. These chilli was hugely cultivated in these collonies as well as in Portugal. Later the portugese came up with a recipe in which they spatchcoked the chicken and marinated it with garlic, oil, lemon juice, salt and the piri piri or periperi chilli and grilled it over charcoal. This became popular in Portugal and its collonies as Peri Peri chicken.
Below is a basic recipe for the peri peri marinade.
Peri Peri Marinade
Peri Peri Marinade for Peri Peri Chicken
Ingredients
- 60 grams bellpepper red
- 12 grams bird eye chilly
- 2 green chillies
- 12 clove garlic peeled
- 1/2 tsp thyme optional
- 50 ml white vinegar
- 50 ml whiskey
- 50 ml olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 lime juiced
Instructions
- Blend everything into a thick coarse paste.
Notes
- This paste can be used to marinate any kinda meat.
- If you cant find birds eye chilly then use use kashmiri red chilly along with any local hot red chilli acordingly.