Piri Piri chicken with slaw and homemade flatbreads

This Piri Piri chicken is perfect for a barbecue, complete with fresh crunchy slaw. Its the taste of summer on a plate.

Recipe «Piri Piri chicken with slaw and homemade flatbreads» presented in category Recipes / Meat, to prepare this dish you will need no more 12 minutes. To make this dish at home by prescription from the author Gomer would need: 2 tbsp Coles Brand Italian Red Wine Vinegar, 50g small-medium loose long red chillies, stems removed, coarsely chopped, 10g birdseye chillies, stems removed, 3 cloves garlic, peeled, 2 tsp sea salt , 1/2 cup olive oil, 400g Coles RSPCA Approved Chicken Thigh Fillets, each cut into 2 to 3 pieces, Homemade flat breads , 1/4 mini drumhead cabbage, thinly sliced, 1/5 Continental cucumber, halved lengthways, thinly sliced crossways, 1/4 small-medium red onion, very thinly sliced, 1/6 bunch fresh mint, leaves picked, thinly sliced, 1/2 lime, finely zested and juiced, 2 tbsp extra virgin olive oil.

Ingredients:

• 2 tbsp Coles Brand Italian Red Wine Vinegar 
• 50g small-medium loose long red chillies, stems removed, coarsely chopped 
• 10g birdseye chillies, stems removed 
• 3 cloves garlic, peeled 
• 2 tsp sea salt 
• 1/2 cup olive oil 
• 400g Coles RSPCA Approved Chicken Thigh Fillets, each cut into 2 to 3 pieces 
• Homemade flat breads 
• 1/4 mini drumhead cabbage, thinly sliced 
• 1/5 Continental cucumber, halved lengthways, thinly sliced crossways 
• 1/4 small-medium red onion, very thinly sliced 
• 1/6 bunch fresh mint, leaves picked, thinly sliced 
• 1/2 lime, finely zested and juiced 
• 2 tbsp extra virgin olive oil 

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Arrange chicken skewers on a platter. Serve with slaw, flat breads and remaining piri piri.