Savor the bold, spicy flavours of our peri-grilled chicken. Perfectly grilled to juicy perfection and packed with fiery heat, this dish is sure to satisfy your craving for something spicy and delicious.
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Rinse the chicken whole legs under cold running water and pat them dry with a paper towel.
Use a sharp knife to make 4-5 slits on the chicken's whole legs.
Mix curd, lemon juice, vinegar, 1 tbsp of oil, garlic paste, peri seasoning, red chilli powder, and salt in a small bowl.
Place the chicken in a shallow dish bowl and pour the peri mixture over them. Use your hands to coat the chicken in the sauce evenly.
Cover the dish with plastic wrap and marinate the chicken in the refrigerator for at least 3 hours or overnight.
Burn a small piece of charcoal till red hot. Place a small bowl in the centre of the marinated chicken and place the coal on it. Pour ½ tsp oil and close with a lid immediately and let it smoke for 10-15 minutes.
Place a grill pan on high heat. When hot, pour and brush 1 tbsp of oil to the grill pan.
Reduce the heat from low to medium and gently place the marinated chicken and press down gently to help them make contact with the pan. Cook for 10-15 minutes.
Until then marinate onion rings with the left marinade in the bowl and keep it aside.
Dab little oil on the chicken and flip it to the other side and cook for another 8-10 minutes. Keep flipping the chicken and cook through all sides until golden and charred from both sides. (Insert a toothpick to check if the chicken is done. The toothpick should slide in easily without any pressure).
Transfer the grilled chicken to a plate.
Add 1 tsp of oil to the pan and add the onions rings and stir for 2-3 minutes on high heat.
Add the capsicum and toss them together for 3-4 minutes.
Place the grilled chicken in the pan and toss them together for 1-2 minutes.
Turn off the flame.
Serve hot with rice and dips.
You can steam the chicken for 4-5 minutes before marinating the chicken. It will reduce cooking time.
To add some extra flavor to the chicken legs, you can baste them with a mixture of melted butter and your favorite sauce during the last few minutes of grilling.
ou can also cut chicken legs from the thigh, marinate, and then grill them.
You can add or reduce the seasonings as per taste.
How do I properly marinate peri grilled chicken for maximum flavor?
To achieve maximum flavor in your peri grilled chicken, marinate the chicken legs in a mixture of curd, lemon juice, white vinegar, garlic paste, peri peri seasoning, red chili powder, and salt. Make sure to coat the chicken evenly and let it marinate in the refrigerator for at least 3 hours, or ideally overnight. This allows the spices to penetrate the meat for a more intense flavor.
What are some good side dishes to serve with peri grilled chicken?
Peri grilled chicken pairs wonderfully with a variety of side dishes. Consider serving it with fluffy rice, a fresh salad, or grilled vegetables. You can also add dips like tzatziki or a spicy salsa to complement the bold flavors of the chicken.
Can I make peri grilled chicken without using curd or yogurt?
Yes, if you're looking for a dairy-free option, you can substitute curd with coconut milk or a dairy-free yogurt alternative. This will still provide moisture and help the spices adhere to the chicken while keeping it flavorful.
How should I store leftover peri grilled chicken?
To store leftover peri grilled chicken, let it cool to room temperature, then place it in an airtight container. It can be stored in the refrigerator for up to 3 days. For longer storage, consider freezing it, where it can last for up to 3 months. Just make sure to wrap it tightly to prevent freezer burn.
What is the best way to achieve a smoky flavor in peri grilled chicken?
To achieve a smoky flavor in your peri grilled chicken, use a small piece of red-hot charcoal. After marinating the chicken, place a small bowl in the center of the chicken and put the hot coal in it. Drizzle a little oil over the coal and cover the dish immediately to trap the smoke. Let it smoke for 10-15 minutes before grilling for that authentic smoky taste.
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