Grilled Chicken Peri Peri

Peri Peri Grilled Chicken

Well, I love Nandos Restuarant and I am a great fan of the grills they do.Especially, chicken Peri Peri happens to be my favourite dish and I will always stock up on a wide variety of their sauces and they are very handy while making sandwiches for kids to pack their lunch boxes to school.I just keep sandwich size portions of cut up chicken in freezer bags and in the morning I have to just toss them in a little oil, dried herbs and the chosen nandos sauce like peri peri, wild herbs, garlic etc and  top up with some shredded cheese lettuce tomatoes and they are ready to be packed off and trust me there are no leftovers.Nandos sauces go really well as dips and you can check out their website for lovely recipe ideas.I love the barcelos cockerel - the logo on their bottles it looks kind of cute and do you know it stands for honesty and integrity.Well, there is a legend behind the cockerel and you can read it on their website.

So I made the grilled chicken Peri Peri at home.So, here goes the recipe I created to emulate the one served at their restaurant.Peri Peri is the African bird's eye chilli that left the Portuguese traders who reached the shores of Africa fascinated by the fire it added to their food.

Ingredients:
 60ml Nandos Peri Peri sauce Hot(you could use their medium/mild versions too)
1 chicken cut up into four pieces/ 4 breast fillets
30 ml Apple juice
salt for seasoning
1 tsp five spice powder
1 tsp dry ginger powder
1 tbs lemon juice
30 ml oil
dried herbs oregano/thyme

Clean and dry the chicken pieces rub salt, lemon juice and apple juice,all over them and leave overnight in the fridge. On the day you plan to grill  mix 15ml oil, peri peri sauce,dried herbs,spices in a small bowl and apply the mixture all over the chicken and let it marinate for 2-3 hrs.Grill the marinated chicken until crisp on top with a red brown crust and yet succulent inside.Alternatively, you could cook it on a grid pan with a little oil and let the bar marks appear on the chicken.Use the left over marinade to baste the chicken frequently.Serve the chicken with baked potato stuffed with  a combination of mozarella, cheddar cheese and chives and sauteed seasonal veggies like brocolli, asparagus and zucchini.