donjohnson Posted January 8, 2016 Report Posted January 8, 2016 Here's tonight's cook, quite high on my favourite meals. Blackened peri peri spiced chicken thighs with roasted red pepper and asparagus and a paprika yoghurt sauce. Method:Chicken thighs - bone in or outBit of olive oilSplash of lime juiceLight salt and heavy pepperGood peri peri coating - like a rubLeave about an hour minimum. Get the grill hot, 300C ish. Chicken on, capsicum on. Grill the capsicum until black on the outside, peel and serve straight. Grill the chicken until blackened to taste. Asparagus in the oven at 230C (pre heat - it's important) with olive oil, salt and pepper. Bake until bright green and crunchy. Wait about 5 minutes, shake, and about another 5 mins. Yoghurt sauce, use good Greek yoghurt, full fat, add and mix:Tspn smoked paprikaSalt and pepper to tasteChilli powder or flakes to your thresholdDijon mustardFull fat mayoAdd whatever you like, aioli, dill, coriander. Serously whatever. Coriander and lime wedges to serve. Alternatively, jasmine rice on the side with coriander, peri peri chicken mixed in with roasted capsicum, quarter limes and coriander. Really easy, and delicious.
Jon B. Posted January 8, 2016 Report Posted January 8, 2016 That looks wonderful....going to try it soon!!!
ckreef Posted January 8, 2016 Report Posted January 8, 2016 Looks tasty. I could do the blackened chicken just not sure if my other family members could handle it. Charles - Prometheus 16.5", Cassiopeia 19" TT
Rak Posted January 8, 2016 Report Posted January 8, 2016 That looks great! When we make Peri Peri chicken I mix a small batch with a spoonful of yogurt for the kids. Still great flavor but no heat.
MacKenzie Posted January 8, 2016 Report Posted January 8, 2016 Your Peri Peri chicken looks lovely, a tasty meal for sure:)
tony b Posted January 8, 2016 Report Posted January 8, 2016 Starting to see a trend here, donjohnson - always seems to be a Steinlager in the cooking pictures! Excellent! Cheers, mate! Love me some spicy chicken - blackened/cajun, Moroccan berbere, Asian, I'm all over it. Think I've got a bottle of Peri Peri hot sauce in the pantry.
donjohnson Posted January 9, 2016 Author Report Posted January 9, 2016 I'll have to start mixing it up with some local beers! Unfortunately going to another BBQ tonight, so no chance to cook
