This marinade is soooo delicious on either butterflied chicken or prawns. I learned this recipe from a Mission Hill Winery South African culinary seminar many years ago. I use it quite often as what else can I do with all the hot peppers my husband has been drying out.....see photo below!
Here is the recipe for the marinade:
1 kg prawns OR 1 whole chicken (bigger prawns are better...on skewers to BBQ)
2 peri peri peppers or red fresno peppers...I have used both fresh and dried of many varieties of hot red peppers
4 tbsp. fresh lemon juice
1 tbsp. chopped garlic
1 tbsp. paprika
1 tsp. salt
150 mL corn oil
- Remove stem from peppers. Add peppers, garlic, lemon juice, paprika and salt into a mortar and grind OR blend in a blender or food processor.
- Add oil SLOWLY and mix.
- Marinate the peeled prawns for 30 minutes OR marinate the whole butterflied chicken overnight!
- Place prawns on skewers and grill OR grill the chicken as you would a butterflied chicken....low and slow!
- YUMMY!!! Enjoy!
PART of our hot pepper collection with a double batch of the sauce!
A butterflied chicken freshly marinated!