Peri Peri Chicken Steak


Table of Contents


  • 1 kg boneless chicken
    breast steaks (approximately 6-8 )
  • 2-6 whole red chilies
    (adjust spice level to your taste.)
  • 1 big red
  • 1 lemon’s juice
  • 2 tbsp. paprika powder
  • 2 tsp. salt
  • 1 tbsp. oregano
  • 1/2 tsp. red chili powder
  • 1/2 cup oil (vegetable or
  • 5 cloves of garlic
  • 4 tbsp. brown vinegar
  • 1 tsp. black pepper
  • 1/4 tsp. red or orange
    food colour



Clean, dry the fillets, then gently kilos the thicker elements to get them to a
thickness. Blend all
of the
components and pour this sauce over the steaks. Mix till each piece is covered well. Refrigerate overnight. Remove the fillet from the refrigerator and bring them to room temperature. When prepared to cook, shake the extra marinade off the chicken and grill on a bbq/charcoal grill for 6-10 mins in line
facet or till cooked via and that
start to char. While the steaks are cooking, pour the marinade/sauce right into a small saucepan, add 1/2
a cup of water and simmer till the sauce thickens and is cooked. You can use
scrumptious sauce to
the cooked steaks whilst they
out of the oven or to serve at the side.

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