Ingredients
1 pound red chilies chopped – African Bird’s Eye peppers are traditional, but you can sub with red peppers available to you
4 cloves garlic chopped
1 teaspoon smoked paprika you can sub in other chili powders
1/2 cup chopped cilantro
1/4 cup chopped basil
1/2 cup olive oil or vegetable oil
Juice from 1 lemon
Salt to taste
Directions
1
add the peppers, garlic, paprika, cilantro and basil to a food processor. Process until well mixed.
2
Drizzle in the olive oil while continuing to process until the mixture thickens up.
3
Stir in the lemon juice and adjust for salt.
4
Use half of the peri peri sauce to cover the chicken. Toss them together to get the chicken legs nicely coated. You can cover and refrigerate for at least 1 hour at this point if you’d like more developed flavor.
Notes
NOTES: If you’d like a more developed peri peri flavor, cover the chicken and set it into the fridge once you’ve coated them with the first round of peri peri sauce. You can also marinate it this way overnight.
The peri peri sauce yields about 2 cups.
Heat Factor: Medium, though the heat and spic levels will vary based on the peppers you choose.