Chicken piri-piri
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Two recipes in one. An easy way and an even easier way to cook the South African Chicken Piri-Piri. |
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Ingredients
4 x 225 g (8 oz) chicken portions
4 tbs olive oil
2 sweetcorn cobs
3 tbs Schwartz Easy Chopped Coriander
1 tsp Schwartz Easy Chopped Garlic
2 tsp Schwartz Piri Piri Chicken Grill & Sizzle Seasoning
2 tbs lemon juice
sea salt and black pepper |
Alternatively you can make a piri-piri marinade with the following ingredients:
150 ml (1/4 pint) olive oil
2 tbs lemon juice
3 Schwartz Piri Piri Chicken Grill & Sizzle Seasoning
8 chicken drumsticks, skinned
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Method
Make deep cuts into each chicken portion. Brush 1 tbs oil over the chicken and grill for 30 minutes, turning occasionally, until cooked through.
Meanwhile, boil the sweetcorn in lightly salted water for 15 minutes. Brush with a little extra oil. Grill for 5 minutes, turning occasionally.
To make the Coriander dressing blend together the Chopped Coriander and Chopped Garlic with the remaining oil. Season to taste and spoon into a bowl.
Sprinkle the Piri Piri Seasoning over the cooked chicken, pour over the lemon juice and grill for a further 2 minutes.
Serve the chicken with the sweetcorn and a drizzle of the Coriander dressing. Garnish with grilled lemon wedges.
Makes 4 servings.
If you are using the alternate marinade recipe:
Place the marinade ingredients in a bowl and mix together. Score the chicken using a sharp knife, pour over the marinade, cover and refrigerate for 2 hours or overnight.
Cook the chicken pieces on the grill for 25-30 minutes, turning occasionally and basting with any remaining marinade throughout the cooking.
Serve hot with a mixed salad or fresh vegetables.
Many thanks to Schwartz for letting us use this recipe.
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