Piri-Piri Sauce/Marinade

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Prep Time45

Cook Time20

Course: Sauces and Marinades

Cuisine: Portuguese

Keyword: fresh oregano, garlic, red chilli, red pepper, red wine vinegar

Servings: people

Calories: 546kcal

Author: Chief Cook and Bottle Washer

Preheat the oven to 200℃, 180℃ fan, gas mark 5. Cut the pepper in half, deseed it and massage a little of the olive oil into the skin. Place on a baking tray lined with baking parchment and roast in the oven for 30 minutes. Take the pepper out of the oven and put into a food bag and seal for 10 minutes. After 10 minutes take the pepper out of the bag and the skin should just peal off easily. If it doesn't don't worry, it won't change the flavour!
Roughly chop the pepper and put it in a blender. Blend until it is a smooth paste. Add the finely chopped chillies, the finely chopped garlic, oregano and chilli flakes. Blend again to combine all of the ingredients into a smooth paste. Add the vinegar and the juice of two lemons along with the sugar and salt and the rest of the olive oil. Blend again to make a smooth marinade.
Put the chicken into a dish and pour over the marinade. Turn the chicken to ensure it is evenly coated and marinate for as long as you can. Overnight is best, but even 30 minutes will do.
Bring the chicken up to room temperature before cooking. Shake off the excess marinade. Grill the chicken either on a griddle pan or, even better, on a barbecue. Put the remaining marinade in a pan and bring it to a boil before reducing to a simmer.
Serve the chicken either with chips or salad (or both) and pour the heated marinade over the chicken as a sauce. Enjoy!