Peri-peri chicken and red pepper espetada
(21 Aug 2019)

Peri-peri chicken and red pepper espetada

Peri-peri chicken and red pepper espetada
Recipe by Anél Potgieter            

500g Deboned chicken thighs
1 Yellow pepper, deseeded and halved
1 Red pepper, deseeded and cut into big pieces
X1 Peri Peri sauce (keep 2 Tbsp for braaiing)
To Serve: Fresh side salad and prego rolls
Rub the peri peri sauce all over the chicken thighs. Do the same with the peppers. 
Cover and place in the fridge to marinate for 2 hours or overnight. Take out fridge to get to room temperature - skewer the meat and peppers onto the skewers; ensure enough space is left at the end of the skewer for handling. Braai the skewers over a hot fire or grill; while cooking, season with salt. 
Brush the meat with extra marinade and rotate continuously. Cook meat to desired doneness. 
Serve with side salad and Portuguese rolls



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