Piri-Piri Chicken
Tender chicken skewers marinated in a fiery piri-piri blend of chillies, garlic, and roasted peppers, grilled until smoky and charred. Served with a crisp slaw of cabbage, carrot, and mouli, and a light yogurt dressing scented with lemon, honey, and herbs — a fresh, bright balance to the heat.
INGREDIENTS
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Piri-Piri Chicken Skewers
2 chicken breasts
3 red chillies, finely chopped
4 garlic cloves
1 red onion
1 small jar piquillo peppers, drained & roasted (10–12 mins, hot oven)
1 tsp dried thyme
1 tsp dried oregano
1 tsp sweet paprika
1½ tsp salt
150ml olive oil
2 tbsp red wine vinegar
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Mixed Slaw
100g red onion, finely sliced
100g white cabbage, finely shredded
100g carrot, julienned
100g mouli (daikon), julienned
Small handful coriander leaves, ripped
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Yogurt & Lemon Dressing
3 tbsp natural yogurt
Juice & zest of 1 lemon (approx. 2 tbsp juice)
1 tbsp honey
1 tbsp white wine vinegar
1½ tsp extra honey
1 garlic clove, minced
3 tbsp extra virgin olive oil
½ tsp salt
6 turns black pepper
½ tbsp fresh dill, chopped
4 basil leaves, torn
Method
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Piri-Piri Chicken Skewers
Blend all marinade ingredients into a smooth paste.
Coat chicken in the marinade and leave for at least 2 hours.
Preheat barbecue. Thread chicken onto skewers.
Grill over low heat, brushing with marinade after each turn.
Cook until well coloured and internal temperature reaches 68°C (approx. 12–15 mins).
Rest for a few minutes before serving.
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Mixed Slaw
Combine onion, cabbage, carrot, and mouli in a bowl.
Toss with enough Yogurt & Lemon Dressing to bind.
Finish with coriander leaves before serving.
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Yogurt & Lemon Dressing
Whisk together yogurt, lemon juice, zest, honey, vinegar, garlic, olive oil, salt, and pepper.
Stir in dill and basil just before serving.