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In a large bowl, stir together the ginger powder, paprika, garlic powder, chili powder, and salt.
Rub chicken with the mixture, then set aside to absorb flavors in a dish.
In a food processor or blender, combine red onion, garlic, labuyo, red bell pepper, tomatoes, olive oil, lemon juice, lemon zest, red wine vinegar, sugar, salt, ground black pepper, bay leaf powder, oregano, and paprika and mix until all the ingredients are finely chopped and the mixture is a quite saucy paste.
Transfer to a saucepan over medium heat and simmer for 20 minutes, stirring continuously. Let cool.
Coat the chicken sticks in the mixture and allow to marinate for at least 4 hours or overnight.
Grill peri-peri chicken and serve hot with 3 sauces!
Slice lengthwise and remove seeds from green sili. Set seeds aside.
Place green sili in a food processor and blend with water until the water takes on the color and the sili has broken into small pieces. Set chili water aside.
In a pot over medium heat, combine sugar, garlic, ginger, chili flakes, green chili seeds, salt, vinegar, and chili water. Bring to a boil and stir until sugar has dissolved. Allow to boil and simmer for 2 minutes.
Stir in cornstarch, bring to a boil and allow the sauce to simmer until thickened. Serve with grilled peri-peri chicken.
Combine soy sauce, sugar, calamansi juice, and siling labuyo in a pot and bring to a boil. Stir until sugar has dissolved.
Stir in cornstarch, bring to a boil and allow the sauce to simmer until thickened. Serve with grilled peri-peri chicken.
In a pan over medium-low heat, saute onions and garlic in oil until soft. Add spicy liver sauce and ground black pepper. Stir until well combined. Bring to a boil and remove from heat. Serve with grilled peri-peri chicken.
Ingredients
Directions
In a large bowl, stir together the ginger powder, paprika, garlic powder, chili powder, and salt.
Rub chicken with the mixture, then set aside to absorb flavors in a dish.
In a food processor or blender, combine red onion, garlic, labuyo, red bell pepper, tomatoes, olive oil, lemon juice, lemon zest, red wine vinegar, sugar, salt, ground black pepper, bay leaf powder, oregano, and paprika and mix until all the ingredients are finely chopped and the mixture is a quite saucy paste.
Transfer to a saucepan over medium heat and simmer for 20 minutes, stirring continuously. Let cool.
Coat the chicken sticks in the mixture and allow to marinate for at least 4 hours or overnight.
Grill peri-peri chicken and serve hot with 3 sauces!
Slice lengthwise and remove seeds from green sili. Set seeds aside.
Place green sili in a food processor and blend with water until the water takes on the color and the sili has broken into small pieces. Set chili water aside.
In a pot over medium heat, combine sugar, garlic, ginger, chili flakes, green chili seeds, salt, vinegar, and chili water. Bring to a boil and stir until sugar has dissolved. Allow to boil and simmer for 2 minutes.
Stir in cornstarch, bring to a boil and allow the sauce to simmer until thickened. Serve with grilled peri-peri chicken.
Combine soy sauce, sugar, calamansi juice, and siling labuyo in a pot and bring to a boil. Stir until sugar has dissolved.
Stir in cornstarch, bring to a boil and allow the sauce to simmer until thickened. Serve with grilled peri-peri chicken.
In a pan over medium-low heat, saute onions and garlic in oil until soft. Add spicy liver sauce and ground black pepper. Stir until well combined. Bring to a boil and remove from heat. Serve with grilled peri-peri chicken.
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