When you think of peri-peri chicken, you probably think the chicken has to be grilled over an open flame. While that is very delicious, it's not a requirement. You can use your Heatlie hot plate to get a beautiful grill like char on your food that will enhance flavours, and looks fantastic too.
Ingredients
- Bone in, skin on chicken thighs and drum sticks
- Corn cobs
- Broccolini
- Nandos peri-peri sauce
Method
1. 24 hours before you plan to cook, dump all the chicken into a large ziploc bag and cover in a whole bottle of peri-peri sauce. Let marinate in the fridge.
2. Fire up your Heatlie and preheat the plate for a couple minutes to get it nice and hot.
3. Start your corn off first by folding the husks down to act as a handle of sorts. Lay it on the BBQ plate and turn slightly every couple of minutes as the corn starts to brown and char.
4. Get your chicken going by lining up over the hottest parts of the plate, just over the burners.
5. Give both the chicken and corn quite a bit of time, turning regularly to get all sides charred.
6. While everything is cooking, bring a pot of water to boil on the kitchen stove and throw the broccolini in for 5-6 minutes. Once done, dunk it in cold water and leave to sit.
6. If you are cooking on a IGE with a Hood, go ahead and drop the hood down to seal in some heat. This will help to make sure the chicken cooks through.
7. If you don't have a hood, get the chicken browned and charred on the outside, then finish off for 10-15 minutes in the oven, or however long you think it needs until a thermometer reads safely.
8. Once everything is just about done, throw the broccolini onto the plate to sear and char it.
9. Feel free to baste your corn and broccolini in butter afterwards.
10. As always, enjoy!