3 red capsicum

1 Tbs chilli flakes

6 medium red chillies, halved and deseeded

4 cloves garlic, roughly chopped

1 tsp ground coriander

1 ½ Tbs extra virgin olive oil

1 Tbs red wine vinegar

2 boneless chicken thigh fillets

1

Grill peppers on all sides until skin is blackened. Place in a plastic bag and leave to cool. Peel away the skin, halve, deseed and roughly chop

2

To make the piri piri sauce, put the peppers, dried and fresh chillies, garlic and coriander into a food processor. Add enough olive oil to make a loose paste

3

Spread half of the piri piri over the chicken and marinate for 4 hours

4

Mix the remaining paste with tablespoon of olive oil and red wine vinegar to make a dressing

5

Set the BBQ to hot and cook chicken both sides until crispy and brown

Serving size: ½ of the recipe (498 grams).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.