Piri Piri Chicken Skewers
Piri Piri Chicken Skewers
- 4 tablespoons butter (unsalted)
- 500 grams chicken tenders
- 1/4 cup coriander
- 1 tablespoon garlic (minced, fresh)
- 1 tablespoon garlic (minced, fresh)
- 3/4 cup lemon juice (fresh)
- 1/4 cup lemon juice (fresh)
- 1/2 cup oil
- 1 tablespoon paprika
- 1/2 cup red chili paste
- 1 tablespoon salt
- Preparation
- To make marinade, (it’s best to do at home ahead of time) combine red chili paste, lemon juice, white wine vinegar, cilantro, parsley, garlic, paprika, black pepper, sugar, and salt in a food processor and blend until fully incorporated on low (about 20 seconds). While the processor is running on low, slowly drizzle in the oil to form an emulsification. Reserve 1/2 cup for the glaze.
- To make the glaze, place butter, coriander, lemon juice, and 1/2 cup of the marinade in a sauce pot and bring to a simmer then reserve for basting. Place your chicken tenders in marinade for 3 hours, reserve in the refrigerator.
- Cooking
- Soak skewers and stabilize grill at about 290C.. Skewer all your marinated chicken. Place the skewers around the edge of the grill so that the wooden skewers are over the gasket and not the direct flame. Cook for 1½ minutes and flip. Glaze the skewers, then cook for another 2 minutes.
- Finishing Place the larger skewers on the bottom and allow all of the skewers to finish together while basting occasionally. Touch each skewer on the hot grill grates and transfer them to your presentation plate.
Marinating the chicken for several hours allows the flavours to really sink in. The stack method where you finish smaller portions as a larger roast achieves maximum tenderness and juiciness.
Storage: Best served immediately. Marinated chicken can be stored up to 24 hours before cooking.