Chicken Thigh Espetada with Homemade Peri Peri Sauce
4-6
servings45
minutesWhat’s a Portuguese feast without an espetada? Boring.
This chicken espetada is a hit all year round, marinated with all the classic Portuguese flavours. It's great served with savory rice, chips or salad.
We make the easiest and delicious peri peri sauce to go with it and my goodness it’s so good.
Ingredients
8 skin-on free-range chicken breasts
4 cloves garlic, crushed
½ cup lemon juice
2 tsp paprika
2 garlic powder
1 tsp onion powder
2 tbsp olive oil
1 tbsp red pepper paste
Salt, to taste
- Sauce
4 garlic cloves, chopped
1 large roasted red pepper, chopped
100 g olive oil
½ lemon
70g white wine vinegar
8 small red chillies, less for a milder sauce
2 tbsp dried oregano
2 tsp table salt
2 tbsp tomato paste
Directions
- In a bowl add the chicken and the marinade ingredients and mix well, and set it aside.
- In the meantime make the sauce
- Sauce
- In a saucepan add garlic, red peppers, olive oil, vinegar and allow iit to cook for 5-10 minutes. Add the chillies, oregano, tomato paste and salt, whisk it all in and cook for 5 minutes. Turn off the heat and allow it to cool. Add it to a blender and then blitz until smooth.
- Thread the chicken onto skewers and braai until cooked while basting with the sauce, leaving some for serving.
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