Ingredients
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4 - 5
-
1/2
-
1
-
3 - 4
-
2
-
2
-
2
-
1
-
4 - 5
-
-
-
-
-
-
Directions
Peri Peri Marinade (Pili Pili), Peri Peri, the national hot sauce of Zimbabwe, is an ancestor of many of our Acadian (and other southern) hot sauces , Peri Peri, the national hot sauce of Zimbabwe, is an ancestor of many of our Acadian (and other southern) hot sauces
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Steps
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1
Done
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Combine All Ingredients in a Blender and Process to a Smooth Paste. Refrigerate For at Least 24 Hours to Allow Flavours to Develop. |
|
2
Done
|
Prior to Cooking, I Recommend Seasoning Lightly With Additional Kosher Salt. |
|
3
Done
|
Suggested Cooking Method: Coat Chicken Pieces in the Marinade Until They Are Completely Coated. Cover and Let Marinate Overnight in the Refrigerator. |
|
4
Done
|
For Oven Cooking, It's Important That the Chicken Pieces Be Arranged With No Space Between Them. Using a Dish That Is Too Large Will Cause the Sauce to Burn Off When Cooking. |
|
5
Done
|
Another Authentic Cooking Method Is to "butterfly" a Whole Chicken, Which Is to Split a Cleaned Whole Chicken Down the Center Enough to Allow It to Lie Flat, but Without Cutting It Into Two Pieces. Then Flatten It by Hitting It With a Mallet or Sturdy Bottle and Coating the Chicken With Peri Peri and Marinating Overnight Before Grilling. |
