المكونات

  • Fresh peri peri chillies 100g
  • Fresh ginger 30g
  • Garlic cloves 4
  • White onion ½
  • SpinneysFOOD sunflower oil 125ml
  • Granulated sugar 1 tbsp
  • SpinneysFOOD fresh coriander 5g
  • Tomato paste 1 tbsp
  • Paprika 1 tbsp
  • SpinneysFOOD fine sea salt ½ tsp
  • SpinneysFOOD fine black pepper ½ tsp
  • Lemon 1
  • Chicken wings 12
  • Ears of corn 4
  • Salted butter 50g
  • Lime wedges 3

نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

دجاج بيري بيري مع ريش الذرة والليمون

South African 15 Mins Prep · 20 Mins Cook


  1. To make the peri-peri sauce, place the chillies, ginger, garlic, onion, oil, sugar, coriander, tomato paste, paprika and seasoning in a blender or food processor and blitz until a smooth sauce forms. If you don’t have a blender, finely chop the ingredients or place them in a pestle and mortar before grinding to a fine paste by hand. Taste the sauce and adjust the seasoning with a squeeze of lemon juice.
  2. Place the chicken wings and ⅔ of the peri-peri sauce together in a resealable bag or container. Allow the chicken wings to marinate for at least 1 hour or overnight. Reserve the leftover sauce for basting.
  3. Prepare a barbecue to medium heat or place a griddle pan over medium heat.
  4. Stand the corn up vertically with the wider part against the table, and chop in half, then chop those halves into quarters.
  5. Place the chicken and corn on the barbecue and grill, basting the chicken often, for 15-20 minutes or until the chicken is cooked through and the corn is charred and tender.
  6. Baste the corn with butter and serve with the chicken wings and lime wedges.