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PERI-PERI CHICKEN BURGERS

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DELICIOUS

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Some of you might not know that I grew up in Johannesburg. So South African food is my absolute favorite.

It’s actually influenced by the Portuguese settlers that sailed around the coast. They brought this little red bird’s eye chilli back from India and turned it into what we now know as Peri-Peri sauce.

It’s can be mild, hot or extra hot. I like it SPICY and I throw it on anything. Burgers, chicken livers, prawns, fish, rotisserie chickens. I think I’m so addicted I could even eat it with ice-cream.

This burger recipe is inspired by Nandos and their famous Perinaise. Now you can enjoy the flavors of my birthplace in your kitchen.

Enjoy this lekker (translation:- delicious) graze (translation: –food/meal)

xxx Chef MM

Peri-Peri Chicken Burgers

US (Imperial)

Print Ingredients

FOR THE BURGERS
12 boneless chicken thighs (you can also use the breasts)
6 sesame rolls
2 ripe tomatoes cut into slices
1 red onion cut into rings
Butter lettuce leaves

FOR THE MARINADE
2-8 red birds eye chillis ***
Juice of a lemon
½ cup red wine vinegar
½ cup olive oil
4 cloves of garlic
1 large red pepper- coarsely chopped
2 TBS paprika
1 ½ TBS oregano
2 tspn coarse salt
1 tspn black pepper
½- 1 tspn chilli flakes
4 bay leaves

FOR THE PERINAISE
1 cup creamy mayonnaise
4 TBS peri-peri sauce or sambal chilli paste

InstructionsMix the ingredients for the Perinaise together and set aside

Place all the ingredients for the marinade, except the bay leaves, into a food processor or blender and puree into a paste.

Place the marinade in a zip lock bag and add the bay leaves. Add the chicken and massage the marinade into the thighs.

Marinade the chicken overnight. Remove the chicken from the refrigerator and bring it to room temperature before grilling.

Turn the grill to medium heat. Grill the thighs for 8 minutes then turn them over and grill for another 8 minutes. Check the chicken is cooked through.

Add the buns to the grill & cook for 30 seconds to warm.

ASSEMBLY
Place the bun on the plate, top with lettuce, 2 chicken thighs, tomato and onion slices and the bun.

Serve alongside French fries and Perinaise.

*** A bird eye chilli is a really spicy red chilli common in South Africa. Using 3 will give you a mild marinade and 8 will be extra extra hot. If you cannot find them you can use 4- 10 thai /serrano chillis depending on how hot you like it

SERVES 6

EU (Metric)

Print Ingredients

FOR THE BURGERS
12 boneless chicken thighs (you can also use the breasts)
6 sesame rolls
2 ripe tomatoes cut into slices
1 red onion cut into rings
Butter lettuce leaves

FOR THE MARINADE
2-8 red birds eye chillis ***
Juice of a lemon
½ cup red wine vinegar
½ cup olive oil
4 cloves of garlic
1 large red pepper- coarsely chopped
2 TBS paprika
1 ½ TBS oregano
2 tspn coarse salt
1 tspn black pepper
½- 1 tspn chilli flakes
4 bay leaves

FOR THE PERINAISE
1 cup creamy mayonnaise
4 TBS peri-peri sauce or sambal chilli paste

InstructionsMix the ingredients for the Perinaise together and set aside

Place all the ingredients for the marinade, except the bay leaves, into a food processor or blender and puree into a paste.

Place the marinade in a zip lock bag and add the bay leaves. Add the chicken and massage the marinade into the thighs.

Marinade the chicken overnight. Remove the chicken from the refrigerator and bring it to room temperature before grilling.

Turn the grill to medium heat. Grill the thighs for 8 minutes then turn them over and grill for another 8 minutes. Check the chicken is cooked through.

Add the buns to the grill & cook for 30 seconds to warm.

ASSEMBLY
Place the bun on the plate, top with lettuce, 2 chicken thighs, tomato and onion slices and the bun.

Serve alongside French fries and Perinaise.

*** A bird eye chilli is a really spicy red chilli common in South Africa. Using 3 will give you a mild marinade and 8 will be extra extra hot. If you cannot find them you can use 4- 10 thai /serrano chillis depending on how hot you like it.

SERVES 6

Ingredients

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