My love of peri peri comes from none other than Nando’s — which is probably not the most authentic repentation rather a mix at the closest and mainstreamed for resturant standard. After a little research I was inspried to make a version using local Texas/Mexican peppers.
Ingredients
- 4 lbs of bone in chicken for grilling
- 2 red bell peppers
- 3 habaneros
- 1 bunch cilantro
- 4 to 5 jaloro peppers
- 2 teaspoon mexican oregano
- 1 yellow onion
- 6 to 8 garlic cloves
- 1/4 cup avocado or olive oil
Directions
- Cut the onion, bell peppers into quarters making sure to deseed the bell peppers. And half the jaloro peppers and give them all a quick sear on a cast iron pan.
- In a blender add in the seared bell peppers, onion, jaloro pepper, garlic cloves, cilantro, oregano, habanero and oil and blend it until smooth. Season the marinade with salt and pour it over the chicken and let it marinate for atleast 4 to 5 hours before grilling.
- Clean and oil the grill. Grill the chicken at 450° to 500° for 6 minutes on each side. If the chicken is hard to release from the grill if a minute or two to release.
- Optional: grill some mini sweet peppers along with the chicken to off set the spiciness if needed.
- Eat with some mashed potatoes or carb of choice or even by itself. (Use left over marinade as a sauce.)
