Peri Peri Hot Grill Chicken

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Peri Peri Hot Grill Chicken
Juicy oven-baked chicken legs with a spicy peri peri glaze, served with saffron steamed rice.
Serves 8-10 people
Chicken Marinade
* 10 whole chicken legs (with skin)
* 4 tbsp peri peri lemon rub (East End brand)
* 4 tbsp peri peri hot rub (East End brand)
* 2 tbsp red chilli powder
* 2 tbsp crushed chilli flakes
*2 tbsp paprika powder
* 1 ½ tbsp salt
* 2 whole lemons, squeezed
* 6 tbsp cooking oil
Rice Ingredients
* 1 ½ cups basmati rice
* ¼ cup milk
* A few pinches of saffron (dissolved in the milk)
* 1 tsp cumin seeds (zeera)
* 2 tbsp cooking oil
* 1 tbsp butter
* ½ tomato, sliced

1 tbsp salt
Glaze Ingredients
* ½ cup honey
* 3 tbsp light soy sauce
* 1 glass chicken juices (from baking dish)
* 2 tbsp cornflour
* ¼ cup water (to make slurry)
Method
Step 1 - Marinate & bake the chicken
1. Rub chicken legs with all marinade ingredients.
2. Rest for 15 minutes.
3. Preheat oven to 280°C.

4. Place chicken legs on a rack with a tray underneath. Cover with foil.
5. Poke holes in the foil with a knife or fork.
6. Bake for 1 hour. Do not open the oven door or turn the chicken while cooking.
Step 2 - Prepare the saffron rice
1. Wash and boil rice with salt until almost cooked.
2. Mix saffron milk, cumin seeds, oil, butter, and sliced tomato into the rice.
3. Place rice in a dish, cover, and steam for 15 minutes.
Step 3 - Make the peri peri glaze

3. Place rice in a dish, cover, and steam for 15 minutes
Step 3 - Make the peri peri glaze
1. After 1 hour, remove chicken from oven and take off foil.
2. Collect the chicken juices from the tray.
3. In a pan, add honey, soy sauce, chicken juice, and cornflour slurry (cornflour mixed with ¼ cup water).
4. Cook on high flame, stirring until the glaze thickens (about 5 minutes).
Step 4 - Finish & serve
1. Brush the hot peri peri glaze over the chicken legs.
2. Serve immediately with steaming saffron rice
Enjoy .