This Piri Piri chicken is perfect for a barbecue, complete with fresh crunchy slaw. Its the taste of summer on a plate.
- In a blender, puree vinegar, chillies, garlic and salt to form a smooth, orange-coloured mixture. With the motor running, gradually blend the oil into the piri piri mixture.
- In a large bowl, toss the chicken with two-thirds of the piri piri mixture to coat. Cover and refrigerate for at least 30 mins. (See Notes.) Thread the chicken pieces onto skewers.
- Preheat a barbecue on high. Cook skewers, turning as needed and basting often with marinade, for 12 mins or until the chicken is cooked through and charred in parts.
- Meanwhile, to make the slaw, combine the cabbage, cucumber, onion and mint in a large bowl. In a small bowl, whisk the lime zest and juice with the oil to blend. Season generously with salt. Toss the cabbage mixture with enough of the dressing to coat. Season to taste with salt.
- Arrange chicken skewers on a platter. Serve with slaw, flat breads and remaining piri piri.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set