#for_the_Peri_Peri_Sauce

This sauce is used for marinating the chicken and any leftover is normally cooked down and served as a dip.

Blend all the ingredients of the sauce until smooth, then pour into a container and refrigerate until needed. You can make the sauce in bulk and refrigerate for up to 2 weeks and use as and when required.

#Prepare_the_Chicken

To get the maximum moistness and succulence in your chicken and to infuse flavor into the meat, take a large bowl big enough to the chicken. Add 2 tsp salt then add cold water and mix together. Now add in your cleaned chicken they should be completely immersed in the water. Cover for 1-4 hours.Then drain out the chiken.

Pour the prepared sauce over the chicken make sure it goes into the chiken. Cover and refrigerate. Allow to marinate at least 3 to 4 hours or overnight.

Preheat oven to 180°C Gas Mark 4
Lay the chicken on a baking tray and roast for about one in half hour or until cooked right through and there are no signs of blood at the thickest parts of the chiken.Check by cutting into a leg joint.

Serve with plenty of fresh salad and some chunky chips.

#Tip

1- 2-6 birds-eye red chillis
(adjust to your taste 2 will be mildly & 6 will be very hot)

2- For the remainder of the marinade sauce, just pour it into a small saucepan, add more 2 tblsp of oil & about half a cup of water and simmer until the sauce thickens and is cooked.You can use this to serve with the chicken or chips.

3- you can also fried end barbecue your chicken with this marination.

4- If you like your chiken more tasty n spicy more sauce brush them top of the chiken & again put the chiken in a preheated oven bake 5 to 6 minutes more & enjoy!😊