Peri Peri Chicken

Peri Peri Chicken

Serving size: Serves 4
Cooking time: More than 1 hour
Course: Main
Cooking method: barbecue
Season: All year round

per serving 46.3g fat; 2480kJ (592 cal)

1/3 cup (80ml) lemon juice
¼ cup (60ml) olive oil
6 small fresh red thai chillies, seeded, chopped finely
2 teaspoons brown sugar
1 teaspoon sweet paprika
2 cloves garlic, crushed
2 teaspoons finely chopped
fresh rosemary
2 teaspoons sea salt
4 chicken maryland pieces (1.4kg)

Combine juice, oil, chilli, sugar, paprika, garlic, rosemary and salt in large bowl or resealable plastic bag. Add chicken, coat in marinade. Cover, refrigerate for 3 hours or overnight.

Drain chicken from marinade; reserve marinade. Make deep diagonal cuts in chicken pieces.

Heat covered barbecue according to manufacturer's instructions. Cook chicken on oiled barbecue by indirect heat, covered, about 25 minutes or until browned on both sides and just cooked through. Brush with reserved marinade frequently during cooking.

TIP Chicken is best marinated a day ahead.

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