Grilled Chicken with Peri Peri Sauce

Peri-Peri Sauce: Soak the large red chilies and button red chilies over night in 1 cup water.

Place all the ingredients in a blender and blend well for 5 minutes.

Pour it in air tight container/sterilized jar.

Keep peri-peri sauce in the refrigerator, so you can use it for 3 months.

Grilled Chicken: To preheat the oven, turn it to 190 degree.

Place chicken in a bowl, prick chicken skin with fork then marinate chicken with soya sauce, black pepper, garlic paste, Worcestershire sauce, peri peri sauce and meat tenderizer then set aside for about 2 hours.

Remove the chicken from the marinade and grill until cooked through and turn & burnished, about 15 minutes on each side. Baste frequently with the marinade.

Before serving, place grilled chicken in a pan, pour little peri-peri sauce on it, toss the chicken pieces.

Now Grilled Chicken with Peri Peri Sauce is ready to serve with fries.

Note: Do not use raw papaya paste behalf of meat tenderizer.