Peri Peri Boneless Chicken
To make the Piri Piri sauce, add the dried chilli to the vinegar and bring to the boil, once boiled leave cool to room temperature. Now blend with the remaining ingredients, seasoning to taste.
Rub a third of the marinade over the chicken, making sure to spread the marinade all over, top and bottom. Marinade a day ahead if possible but for at least 4-5 hours.
Skewer your chicken using at least 3-4 metal skewers, so that it’s easy to turn whilst cooking. Place the chicken onto the BBQ, with a medium heat, skin side up. Close the lid, cook for 5 minutes, turn the chicken over and repeat. Be careful the coals are not too hot as the skin side will burn easier. After the 10 minutes reapply some of the Piri Piri marinade and cook for a further 5 minutes on each side. Again, add more of the marinade at this stage if you like it hot
Leave to rest for 8-10 minutes. Squeeze some fresh lemon over, slice in strips and serve.