So here it is – as promised – the amazing BBQ Peri Peri Chicken Recipe! And is it drool-worthy? Ooooh yess!
I’ve omitted a big long list of fresh ingredients in the recipe and replaced them all with YIAH Peri Peri Spice Blend. Why would I do that? Purely for the hurry factor – there just never seem to be enough hours in my day to labour over dinner, so it’s quick is best around here. I love the flavour that a great blend of freshly dried herbs and spices impart to the meal and will quickly steam up some veg to go along when everything else is almost done.
Tasty. Fuss free. Healthy (for the most part!). That’s what you’ll find with my recipes!
I’ll include a link at the end of the recipe so you can reference the original and add all the fresh ones back in if you wish – but I’d still recommend you use the YIAH Peri Peri Spice Blend to really up the zing.
Pour coconut milk and olive oil into a medium screw top jar. Add herbs, spices and salt and pepper to taste.
Shake to mix.
Pour over prepared chicken.
Oooh, swimmingly good! Mix well, cover, refrigerate and let marinade for at least two hours or overnight. If you’re using an airtight container like me you can shake it up, and turn over every now and then to make sure the meat gets a really good cover.
Preheat BBQ or grill to medium-high. Lift chicken, leaving most of the marinade. You can see we need to improve the outdoor lighting in our BBQ area…!
Cooking time will depend on the cut of meat you use. Turn chicken at half time.
And look at that! Crispy on the outside, oh so soft on the inside… I always find chicken breast a little tricky to cook just right – don’t cook enough and, well, you know what! Cook it just a smidgen too long and ugh, rubber. But the coconut milk and oil soak really did it’s magic because despite slightly overcooking these pieces (it’s a bit hard to judge with no lights!) they were still so soft and melty.
Maybe my very favourite thing about this recipe – is that we DON’T toss out the marinade! So many instructions call for such wastage and I’ve always been afraid to keep it because, well – raw chicken juice, you know! But here we just cook up the marinade and service it with the chicken. And. It’s. A m a z i n g. But, humblest apologies – that one dodged the camera! I promise to cook this one up again in the near future and update the post accordingly!
I served this chicken with a side of steamed rice and veges. Scrumptious to say the least.
Lean meat with herbs and spices is fantastic for energy and your metabolism. Herbs and spice (including garlic and onion) add a heap of flavour without the calories. They also contain many nutrients, vitamins and healing properties. We’ll be going into more specific details on these in later posts. Follow us on LinkedIn or Facebook or join our VIP Group to learn more about how these ingredients benefit your health.
In the eyes of a hungry kiwi, I’m sure there’s nothing more beautiful than char-grilled bird. Wait till you see the pale red marinade-come-sauce and the only extra you’ll need is a handful of fancy paper napkins!
Eat with minimal fuss:
Using a spice blend instead of trawling your way through a long list of teaspoons of this and 1/4 teaspoons of that is a real time-saver for me (not to mention brain-power saver!). I love to be able to just quickly throw all these ingredients together earlier in the day, then prep up the veges while the meat is on the grill.
- 1 teaspoon Thai Satay Spice Blend (or Spice Blend of choice)
- 1 cup mayonnaise
- 1 Tablespoon Thai Green Curry Dip Mix (or Dip Mix of choice)
- 1/4 cup soy sauce (be sure to check your soy sauce is Gluten Free if required)
- 1 Tablespoon olive oil
- 1 Tablespoon brown sugar
- 500g boneless chicken breast or thigh, cut into 3cm pieces
- 500g kumara, sweet potato or potato, cut into 3cm pieces
- Soak skewers in cold water to avoid burning when cooked.
- Combine Thai Satay Spice Blend with mayonnaise to make dipping sauce. Refrigerate until required.
- Place the kumara pieces into a medium pot with a sprinkle of salt and cover with water. Bring to boil and simmer for a few minutes until kumara is half cooked. Drain and set aside.
- Combine Dip Mix, soy sauce, oil and brown sugar. Pour over chicken pieces and mix to combine. Marinade for at least 10-15 minutes.
- Remove skewers from water. Thread the marinaded chicken and cooled kumara alternativley onto skewers.
- Preheat BBQ or grill to high. Cook skewers for 7-10 minutes, turning once, until the chicken and kumara are cooked through and golden.
- Serve with Thai Satay dip.
Any root vege would go great in this recipe. I love how the marinade on the chicken caramelises on the kumara to give a real 'roasted-in-the-pan' flavour to these exceptional kebabs!
Find the original recipe on Immaculate Bites here: http://www.africanbites.com/mozambique-peri-peri-grill-chicken/
Have you tried this? What are your thoughts? Would you do the quick version (mine) or the full monty (Immaculate Bites? Why? Please comment below – we’d love to hear from you!