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Prep Time: 1 Minutes Cook Time: 60 Minutes |
Ready In: 61 Minutes Servings: 4 |
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The lemon squeezed over the chicken gives this dish a nice flavour. Any chicken that is still on the bone can be used for this recipe. Pirri-pirri is also great for barbecuing prawns. If you want a milder heat in your Pirri-pirri, deseed the chillies. This recipe was acquired from a neighbor at one of our annual neighbor Christmas BBQ get togethers. Pirri-pirri always adds a little bite to a Barbie night. Ingredients:
6 birds eye chiles, finely chopped with seeds |
1 teaspoon coarse salt |
1/2 cup olive oil |
3/4 cup cider vinegar |
1 garlic clove, crushed |
4 maryland chicken pieces |
4 lemon wedges |
Directions:
1. For the marinade, combine the chillies, salt, olive oil, cider vinegar and garlic in a jar.
2. Seal and shake well to combine.
3. Place the chicken pieces in a shallow dish and pour on the marinade.
4. Cover and marinate for 1 hour, or overnight.
5. Cook the chicken on a hot barbecue or chargill plate or under a hot grill (broil) as close to the flame as possible, basting regularly with the marinade, for 50-60 minutes, or until the chicken is cooked through and the skin begins to crisp.
6. Serve with lemon wedges, corn cobs and steamed green beans.
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