This classic Portuguese-inspired dish is easy to prepare but its delicious flavours belie its simplicity. Perfect for a winter or summer BBQ, its smoky, spicy tang works well with a crunchy coleslaw or BBQ’d corn on the cob with a green salad.
Tip
Spicy food pairs very well with white wine - better even than with beer, despite the great British culture of a Friday night curry and lager. The best white wine to serve with this dish is a rich, buttery chardonnay.
Ingredients
- 4 fresh long red chillies, chopped finely
- 1 tsp dried chilli flakes
- 2 cloves garlic, quartered
- 1sp sea salt
- 2 tbsp olive oil
- 1 tbsp cider vinegar
- 2 tsp brown sugar
- 4 x 250g chicken breast
Method
1. Using mortar and pestle, grind fresh chilli, chilli flakes, garlic and salt to make peri peri paste.
2. Combine paste with oil, vinegar, sugar and chicken in a medium bowl. Cover, and marinate in the refrigerator for at least an hour.
3. Cook chicken on heated barbeque until cooked through. Serve with lime wedges, if desired.
