Blog
What goes into our peri peri
Peri peri is more than a hot sauce poured over chicken at the end. Our marinade starts with chillies, garlic, lemon and a blend of spices, and the chicken rests in it overnight before it goes near the flame. That resting time is what gives the flavour all the way through, not just on the skin.
We get asked about our peri peri more than almost anything else on the menu, so here is how we make it.
How we make the marinade
The chicken goes onto the flame already full of flavour from the overnight soak, but we baste it again while it cooks. Low and slow is how we get it cooked through without drying out, basting every few minutes so the skin stays sticky and the heat builds evenly.
Good peri peri should build heat slowly, not hit you in one go. That is the balance we aim for with every batch we mix.
Not everyone wants the same amount of heat, so we make a mild version alongside the full strength sauce. Mild chicken still gets the same lemon and garlic base, just with fewer chillies going into the mix, so you get the flavour without your eyes watering.
Fresh chillies in every batch
We make the marinade fresh rather than buying it ready mixed. Chillies, garlic and lemon get blended in small batches so the flavour stays sharp instead of fading over time on a shelf.
Why we flame grill it
Flame grilling adds a char that a fryer cannot give. The outside catches slightly while the inside stays juicy, and the smoke from the flame mixes with the marinade for a deeper flavour.
Peri peri chicken works well with chips, a roll or a side of rice, so order it however suits you. Peri peri chips are also on the menu if you want that flavour without the chicken, tossed in the same spice blend after frying.
