Piri-Piri Chicken Pieces
1 red (bell) pepper
3 red chillies, seeded and diced
6 tbsp olive oil
juice of 1 lemon
2 garlic cloves, crushed
a pinch of salt
1kg/2lb 4oz chicken thighs, skin on
For the pepper mayonnaise
1 roasted red (bell) pepper
150ml/¼ pint/scant ⅔ cup mayonnaise
2 tbsp chopped fresh coriander (cilantro)
1 Cut the pepper into quarters and remove the seeds. Cook under a hot grill (broiler) for 10 minutes until soft and charred. Place the chillies and red pepper in a food processor or blender.
Add the olive oil, lemon juice, garlic and salt and blitz to a purée.
2 Pierce each chicken thigh in several places with a sharp knife. Place in a shallow dish and pour over the marinade. Turn the chicken to coat thoroughly. Cover and chill in the refrigerator overnight.
3 Make the pepper mayonnaise. Deseed the red pepper, chop finely and mix with the other ingredients. Set aside.
4 Remove the chicken from the marinade and pat dry with kitchen paper. Place in a foil-lined grill (broiling) pan and cook under a hot grill for 10 minutes, until browned and cooked through. Serve with the pepper mayonnaise.