Finished peri peri chicken legs on a black plate sitting on a wooden table.

Grilled Peri Peri Chicken

Name: Grilled Peri Peri Chicken
Prep time: 2 h 20 min
Cook time: 40 min
Yield: 4 Servings
Ingredients: For the Peri Peri marinade/sauce:; 1 lb Red chilies chopped; 2 Cloves garlic chopped; 1 tsp Smoked paprika; 1/2 cup Chopped cilantro; 1/4 cup Chopped basil; 1/2 cup Olive oil or vegetable oil; 1 Lemon Juice; Salt to taste; Garnish:; 1 tbsp Chopped parsley; 1/4 tsp Spicy chili flakes; For the Peri Peri Chicken:; 6 Chicken legs; 1 tbsp Smoked paprika; 1 tbsp Garlic powder; 1/2 tsp Salt; 1/4 tsp Pepper

Brought to you by Operation BBQ Relief

Makes: 4 servings
Prep Time: 120 - 150 minutes
Cook Time: 30 - 50 minutes

Ingredients:

For the Peri Peri Marinade/Sauce:

1 lb	Red Chilies, chopped
2 cloves	Garlic
1 tsp	Smoked Paprika
1/2 cup	Chopped Cilantro
1/4 cup	Chopped Basil
1/2 cup	Olive Oil or Vegetable Oil
1	Lemon Juice
Salt, to taste

Garnish:

1 tbsp	Chopped Parsley
1/4 tsp	Spicy Chili Flakes

For the Peri Peri Chicken:

6	Chicken Legs
1 tbsp	Smoked Paprika
1 tbsp	Garlic Powder
1/2 tsp	Salt
1/4 tsp	Pepper

Directions:

To prepare the peri peri marinade place the Peppers, garlic, paprika, cilantro and basil in a food processor. Pulse until finely chopped.
Slowly drizzle in the olive oil while the food processor is chopping. the mixture should thicken up.
Add the lemon juice and salt to taste.
Remove the marinade from the food processor place half in a large bowl. This will be used to marinate the chicken.
Place the other half in a separate container to serve alongside the chicken.
Place the chicken legs into the large bowl with the marinade.
Toss well until the chicken is completely covered.
Cover with plastic wrap and place in the refrigerator for two hours.
Preheat your grill to 350⁰F.
Remove the chicken from the marinade and place on a baking sheet.
Season the chicken generously with the paprika, garlic powder, salt and pepper.
Place the chicken on the grill and cook for approximately 35 to 40 minutes. Turn the chicken every five minutes to make sure that it does not burn.
Grill until the chicken has an internal temperature of 165⁰F.
Remove the chicken from the grill.
Place on a platter garnish with chopped parsley and spicy chili flakes.
Serve and enjoy.