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Piri Piri chicken with slaw and homemade flatbreads
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Prep Time:
50 minutes
Cook Time:
12 minutes
Total Time:
62 minutes
Sizzling Piri Piri chicken paired with crisp slaw - summer's essence on a plate!
Ingredients:
  • 40.00 ml Brand Italian Red Wine Vinegar
  • 50g (4-5) small-medium loose long red chillies, stems removed, coarsely chopped
  • 10g (2 large or 3 small) birdseye chillies, stems removed (see Notes)
  • 3 cloves garlic, peeled
  • 4.80 gm sea salt
  • 113.75 gm olive oil
  • 400g Chicken Thigh Fillets, each cut into 2 to 3 pieces (you'll need 8 pieces in total)
  • Homemade flat bread (see related recipe below)
  • 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
  • 36.40 gm extra virgin olive oil
Instructions:
  • Blend vinegar, chillies, garlic, and salt in a blender until smooth and orange. While blending, gradually add oil to create the piri piri sauce.
  • In a spacious bowl, mix the chicken with two-thirds of the piri piri mixture until well coated. Chill in the refrigerator for at least 30 minutes. Then, thread the chicken pieces onto skewers.
  • Preheat the barbecue until it's nice and hot. Grill the skewers, rotating them and generously brushing with marinade, for about 12 minutes until the chicken is fully cooked and has a delicious charred exterior.
  • For the slaw, mix the cabbage, cucumber, onion, and mint in a big bowl. In a separate small bowl, whisk the lime zest, lime juice, and oil until well combined. Add a generous amount of salt. Pour enough dressing over the cabbage mix to coat it. Taste and season with more salt if needed.
  • Present the chicken skewers on a platter alongside slaw, flatbreads, and the remaining piri piri sauce.

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