Piri Piri Chicken

So simple and delicious. Serve with cucumber salad and potato salad for a perfect summer BBQ.

Serves 4

4 large chicken thighs, deboned, skin on

5 long red chillies

50ml garlic oil

30ml red wine vinegar

2 tsp sweet smoked paprika

½ tsp dried thyme

Preheat oven to 200C. Place chillies on a baking tray lined with baking paper and roast for 10-15 minutes or until chillies begin to blacken and soften. Remove from oven, cool, then remove seeds and stems.

Place roasted chillies, oil, vinegar, paprika and thyme in a blender and blend until combined. Toss marinade over chicken and let sit for at least 30 minutes.

Heat a BBQ to high and grill chicken, skin side down first, then flipping after about 2-3 minutes to cook the other side. Let rest for a few minutes before serving.