Peri-Peri Chicken Sandwiches

This vibrant beauty of a hot sauce is absolutely a family favorite. We will caution that it has a bit of a kick, so if you are sensitive to spice, just adjust the recipe accordingly. We like to make a big batch of it at a time, to keep in the fridge, however if you will just be using it to marinade chicken for this recipe, you can halve the quantities. Also, just a tip – a food processor makes this a whole lot easier!

Peri-Peri Marinade:

2 Red onions, quartered
1 bulb Garlic, peeled & halved
2 Red bell peppers
seeds removed & roughly chopped
1 Ripe tomato,
seeds removed & roughly chopped
4 tbs Olive oil
3 Lemons, juice & zest
2 tbs Cayenne pepper
1/3 cup Red wine vinegar
2 tbs Sugar
1 tbs Sea salt
1 tsp Cracked black pepper
2 Bay leaves
1 tbs Dried oregano
1 tbs Paprika

Place all the ingredients in the food processor and blend until saucy and somewhat smooth. Pour into a saucepan and simmer over medium heat for 15 min, stirring occasionally. Pour into canning jars and set aside to cool.

Baguette Sandwiches

2 Chicken breasts,
butterflied and tenderized
2 cups Peri-peri sauce
1 large Ripe avocado, sliced
1 Baguette, quartered
2 cups Arugula
1 tbs Olive oil
4 tbs Garlic aioli or your favorite mayonnaise
Dash of lemon juice
Pinch of salt & pepper

Marinade the chicken breasts in the peri-peri sauce for at least 2 hours, overnight is even better if possible. Place the chicken on the hot grill and cook 3-5min on each side, depending on the thickness of the breast. You should have some char lines running across, with some beautiful crispy brown bits, while the meat is still juicy and delicious on the inside.

In a small bowl toss the arugula, olive oil, lemon juice, salt and pepper.

Slice open your baguette quarters and lay them face down on the grill for a few minutes. Then remove and smother with aioli. Layer arugula, peri-peri chicken and avocado and enjoy one of the best sandwiches ever!