Portuguese Peri Peri - Thighs // Wings

The art of Peri Peri marinating and cooking is a Kell speciality. Using strong acidic flavours like vinegar, citrus fruit juices, with fresh and ground chillis, and a blend of herbs and spices, the chicken meat texture is unbelievably soft and tender when cooked.

OUTDOOR COOKING - Laid over a charcoal BBQ, turning often for approximately 15 minutes.

INDOOR COOKING - Stage 1: On a very hot griddle pan to sear both sides, turning once. Stage 2: In the oven or an Air Fryer at 180°c for 10 minutes (thighs) or 20 minutes (wings)

KELL'S CHEFY TIP - After completing stage 1 of the cooking process (griddle pan), or midway through BBQing, squeeze fresh lemon or lime juice over the meat. Do this before putting the meat into the oven.

ALLERGENS - None

RECIPE ORIGIN - Portugal

SERVES - 4

CHILLI HEAT FACTOR - 🌶️🌶️

WEIGHT - Thighs: 800g, Wings: 800g