Marinated Peri-Peri Grilled Chicken

Ingredients

• 1 tsp coriander seeds
• 2 dried chili peppers
• 1 tbsp dried oregano
• 1 tbsp paprika (sweet)
• a pinch cinnamon powder
• 1 tsp Worcestershire sauce
• 2 Garlic cloves
• 1 handful fresh coriander leaves
• 1 Lime
• 1 tbsp honey
• 1 tsp salt
• 5 tbsp balsamic vinegar
• 4 tbsp olive oil
• 2 small peri-peri chickens (about 800 g each)

Instructions

1. 1.

   Lightly toast the coriander with the chilies in a pot, then remove from heat. Mix in oregano, paprika, cinnamon and Worcestershire sauce. Peel and press the garlic into the mixture. Rinse the coriander, dry shake it, and roughly chop. Squeeze the lime and add the juice with honey, salt and balsamic vinegar to the pot. Add about 70 ml water and simmer gently for about 10 minutes on low heat. Remove from heat again, stir in the oil and fold in the coriander, then roughly puree with an immersion blender. Let the peri-peri sauce cool.

2. 2.

   Wash and pat dry the chickens. Tie the drumsticks together and rub the chickens with the marinade. Cover and refrigerate overnight to marinate.

3. 3.

   The next day remove the chickens from the marinade and let them drain well. Grill on a not too hot spot, turning regularly for about 25 minutes. Brush with the remaining sauce before serving. Serve with grilled limes as desired.