"Peri Peri, the national hot sauce of Zimbabwe, is an ancestor of many of our Acadian (and other southern) hot sauces."
fresh hot chili peppers, chopped
( such as jalapeno, habanero)
1/2 cup lemon juice or 1/2 cup
1 tablespoon cayenne pepper (to taste) or 1 tablespoon
( to taste)
4 -5 tablespoons
Combine all ingredients in a blender and process to a smooth paste. Refrigerate for at least 24 hours to allow flavours to develop.
Prior to cooking, I recommend seasoning lightly with additional kosher salt.
Suggested cooking method: Coat chicken pieces in the marinade until they are completely coated. Cover and let marinate overnight in the refrigerator.
For oven cooking, it's important that the chicken pieces be arranged with no space between them. Using a dish that is too large will cause the sauce to burn off when cooking.
Another authentic cooking method is to "butterfly" a whole chicken, which is to split a cleaned whole chicken down the center enough to allow it to lie flat, but without cutting it into two pieces. Then flatten it by hitting it with a mallet or sturdy bottle and coating the chicken with Peri Peri and marinating overnight before grilling.
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Peri Peri Marinade (Pili Pili) (cont.)