Peri Peri Chicken Steak



  • 1 kg boneless chicken breast steaks (approximately 6-8 )
  • 2-6 whole red chilies (adjust spice level to your taste.)
  • 1 big red capsicum/bell-pepper
  • 1 lemon's juice
  • 2 tbsp. paprika powder
  • 2 tsp. salt
  • 1 tbsp. oregano
  • 1/2 tsp. red chili powder
  • 1/2 cup oil (vegetable or olive)
  • 5 cloves of garlic
  • 4 tbsp. brown vinegar
  • 1 tsp. black pepper
  • 1/4 tsp. red or orange food colour



Clean, dry the fillets, then gently kilos the thicker elements to get them to a fair thickness. Blend all of the components and pour this sauce over the steaks. Mix till each piece is covered well. Refrigerate overnight. Remove the fillet from the refrigerator and bring them to room temperature. When prepared to cook, shake the extra marinade off the chicken and grill on a bbq/charcoal grill for 6-10 mins in line with facet or till cooked via and that they start to char. While the steaks are cooking, pour the marinade/sauce right into a small saucepan, add 1/2 of a cup of water and simmer till the sauce thickens and is cooked. You can use this scrumptious sauce to brush the cooked steaks whilst they arrive out of the oven or to serve at the side.

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