Hot Red chilies /Kashmiri chilies/ Bombay or naga morich: 2(or more as your taste)
Red Capsicum / Red Bell Pepper: 1 piece
Lemon juice: 2tbsp
Garlic: 5 cloves
Paprika – 2 tbsp.
Red chili powder: 1tsp
Black Pepper Powder: 1 tsp
Dark/red Vinegar: 1/4cup
Salt and sugar to taste
Vegetable/ mustard Oil: 1/4 cup
Pinch of red food color
In a blender, add all above the ingredients and blend until smooth. Pour sauce in an airtight jar and Keep it in the refrigerator (you can use it for 1 month).
Preparing peri peri chicken:
Chicken (around 2 kg): 1 (wash, cut into 4 pieces)
Sugar and salt
In a bowl add chicken, vinegar, salt and sugar and mix well. Now pour 1/2 litre water into the bowl, mix everything well and refrigerate it for 2 hours.
After 2 hours’ drain water from the chicken and wash it again. drain all excess water.
Now pour peri peri sauce over the chicken and mix well. Marinade the chicken for at least 4 hours or preferably overnight.
Now Preheat the oven to 180C/350F and place chicken pieces on a wire rack (store leftover sauce in a bowl).
Then Brush chicken pieces with some sauce.
Take Baking tray, place wire rack on the top of it and bake the chicken for 20 minutes.
After 20 minutes flip the chicken, brush some sauce and again bake for 20 more minutes.
Grill the chicken pieces on a barbeque griller for about 30 to 40 minutes, till the chicken is cooked properly.
You can direct place chicken pieces over high flame on your burner.For bbq flavor, place cooked chicken pieces in a pan, take a piece of lighting coal and place it on a small steel bowl in the center of the pan, then add a few drops of ghee/ clarified butter to the lit coal and cover the pan so that the smoke is retained inside and gets absorbed by the chicken. Open the dish in 2 minutes and discard the coal.
Now take leftover sauces and cooked it until oil separates. Brush this sauce over peri peri chicken and serve hot.