Mouthwatering ideas for a barbecue Bank Holiday next weekend – and if it’s a washout, simply grill them indoors.
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For the piri piri sauce
6 fresh chillies, deseeded
4 fat garlic cloves, peeled and chopped
1tsp dried oregano
50ml (2fl oz) red wine vinegar
100ml (3½fl oz) olive oil
8 large chicken thighs or drumsticks
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For the coleslaw
Zest and juice of 1 lime
¼ of a red cabbage and ¼ of a white cabbage
2 large carrots, grated
2 sticks celery, finely sliced
A few salad leaves, to garnish
Read More: Thai Beef Burger – Healthy Recipe
Chop up the chillies finely (leave the seeds in if you like hot piri piri). Put them into a saucepan with the garlic, oregano, paprika, vinegar and sugar. Bring to the boil and simmer for 1 minute. Cool and add the olive oil. Put the chicken into a zip-lock bag and add ¾ of the marinade. Leave in the fridge for a couple of hours or preferably overnight. Bring to room temperature. Preheat the oven to 200°C/ fan 180°C/gas 6. Spread the chicken onto a baking tray and cook in the oven for 45 minutes until cooked through. Use the barbecue or grill to finish off cooking and char the chicken skin before serving.
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For the coleslaw, mix together the mayonnaise, lime zest and juice, honey and mustard. Shred the cabbage, mix with the carrot and celery, then add the dressing and combine. Garnish with a few salad leaves. Serve the chicken with the rest of the piri piri sauce spooned over it and the coleslaw alongside. This goes particularly well with chips.