Wednesday, July 6, 2011
Grilled Chicken with Nandos Peri Peri Sauce
It's no Nandos...but still, it's great to cure my serious cravings.
It probably didn't need garlic, shallot, ginger, etc...
I was just looking for an excuse to use my mortar and pestle.
Spice paste blended in food processor or blender is just NOT the same! ^_^
(for 4 fillet of chicken thigh with skin)
- 2 cloves of garlic
- 2 shallot
- 0.5 cm ginger
- Nandos peri peri sauce
- salt, sugar, pepper, cooking oil
Cut garlic, shallot and ginger roughly, and turn them into paste with mortar and pestle. If you can't be bothered, that's ok, just mince them rather finely. Season the paste with generous amount of Peri Peri hot sauce, salt, pepper, and a touch of sugar. Rub the paste onto the chicken. Really give them a good massage, and let marinate for a few hours or overnight in fridge.
Grill in 250C oven until the skin is golden brown and the meat's cooked through.
Serve with more peri peri sauce if you fancy more heat.
For me, I surely like it hot ;)