Papa's Pepper Peri-Peri Chicken
(Courtesy of Spencer from @spencerthecook from Instagram ... )
Well, grilling season is officially upon us! If you are anything like me, you love grilling, but the same old sauces, as good as they are, get old and mundane. Please let me introduce you to Peri-Peri sauce! While originally from Portugal it's now a South African staple. While traditionally made with African Bird's Eye Peppers, those are a little hard to find here in Virginia. If only there was an amazing substitute for those hard to find peppers?? As if I needed another reason to be thankful for Papa's Pepper, it's like it's made specifically for this Peri-Peri sauce! Don't believe me? Try it for yourself and you'll be a believer as well!
3 Red Bell peppers, charred, stems removed
1 Red onion, peeled, halved and charred
1/4C Red Wine vinegar
1/4C Fresh Lemon juice
Zest from one lemon
4 Cloves garlic
1t Oregano
1T Smoked paprika
3T Sugar
2t Papa's Pepper premium spice blend
8 Chicken drumsticks, butterflied
Add all ingredients to food processor and process until sauce is smooth and silky.
Marinade the chicken in half the sauce for 4 hours, or overnight. Grill until an internal temperature of 165° is reached. Serve chicken with a side of the reserved sauce for dipping.
Sauce can be used as a marinade, brushed on while grilling and served on the side with the chicken. While traditionally the sauce is used on chicken I have found it to be good on pork, beef and even portobello mushrooms! Enjoy!
