Ingredients
Peri Peri Sauce
- ½ cup red serrano chilies, chopped
- 1 red habanero chili, seeds removed, chopped
- ½ cup red cherry peppers, chopped
- 2 red bell peppers, seeds removed
- 2 medium yellow onions
- 1 head garlic, peeled and roughly chopped
- 3 ripe tomatoes, skinned and rough chopped
- Juice and zest of 2 lemons
- Juice and zest of 1 medium orange
- 2 tablespoons grated fresh ginger
- 4 tablespoons olive oil
- 1½ tablespoons kosher salt
- 1 tablespoon black pepper
- 2 tablespoons sugar
- 2 bay leaves
- ¼ cup chopped Italian parsley
- ½ cup apple cider vinegar
Peri Peri Chicken
- Bone-in, Skin on chicken pieces of your choice
Instructions
Peri Peri Sauce
Combine all ingredients in food processor and pulse into a smooth liquid.
Simmer the mixture over medium heat in a saucepan for 20 minutes, stirring frequently to prevent scorching.
Adjust seasoning.
Pour into Mason jars/storage container to let cool. Keeps in the refrigerator up to 1 month.
Peri Peri Chicken
Slather bone-in skin-on chicken pieces with Peri Peri Sauce and let marinate for at least 1 hour or up to 24 hours. (The longer you marinate, the spicier the chicken will be!)
Bake at 350°F for 30–35 minutes, or until the internal temperature reaches 165°.
Finish under the broiler or on the grill, until the skin is a crispy golden brown.
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