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PERI PERI SAUCE
PERINAISE
GRILLED CORN WITH COMPOUND BUTTER
PERI PERI CHICKEN
For The Peri Peri Sauce: Place a wire rack over an open flame on your stovetop. Add the white onions and cook until charred on all sides. Transfer to a metal bowl and then add the bell peppers to the open flame. Cook the bell peppers on all sides until deeply charred all over. Transfer the peppers to the bowl as well, cover with plastic wrap and let steam for 10 minutes.
Remove the root end of the onion and add to a blender. Remove the skin from the bell pepper by wiping away the char with a paper towel. Remove the stem and seeds as well and cut the pepper into large pieces. Add to the blender.
In addition to the onion and pepper, add the Thai chilies, vinegar, paprika, oregano, white pepper and garlic to the blender. Blend on high speed until smooth.
Pour the sauce into a saucepan over medium heat and stir in the brown sugar, bay leaf, and whisky. Increase the heat to medium high to bring to a boil.
Remove the bay leaf and reduce the heat to low and simmer for 20 minutes to reduce the sauce.
After the sauce has reduced, add back to the blender. Add a splash more of lemon juice or water to loosen the consistency slightly, season with salt to taste and add the honey. Blend on high speed to get as smooth of a sauce as possible.
Once smooth, with the blender running, stream in the vegetable oil until combined. At the end of adding the oil add in the garlic cloves and blend another minute or so until smooth.
Strain through a fine mesh strainer into a mixing bowl over an ice bath, and cool completely. Season with salt to taste.
For The Peri Peri Chicken: Preheat the oven to 325℉ / 163℃.
Cover a sheet tray with foil and top with a wire rack. Place the chicken pieces, skin side up, on the wire rack and season generously with salt. Lightly brush the chicken with the peri peri sauce.
Bake for 45 - 50 minutes or until the internal temperature is 160℉ / 71℃.
Light up your grill with one hot side and one cold side. Grease the grates with oil. Add the chicken to the hot side of the grill. Baste and flip the chicken pieces every 15 seconds or until the chicken is charred in spots and the sauce glazes the chicken all over.
Serve immediately with the peri peri fries, garlic bread, grilled corn and perinaise.
For the Perinaise: In a medium bowl, whisk together the egg yolks, salt to taste, garlic, and mustard until combined.
While whisking, add a few drops of oil and then as the oil incorporates slowly increase the amount added to a slow, thin stream. Once the mixture starts to thicken, add the water and then keep adding the oil until you have a thick, emulsified sauce.
Stir in the lemon juice and peri peri sauce. Serve immediately or refrigerate until ready to use.
Preheat a grill over medium high heat.
For the Grilled Corn with Peri Peri Compound Butter: Add the softened butter to a medium bowl and beat on high speed with a hand blender until smooth. Mix in the peri peri sauce until homogenous. Keep out at room temperature until ready to serve. If making ahead, store in the refrigerator and bring back to room temperature before using.
Preheat a grill over medium high heat.
Cut the corn cobs in half. Grill the corn until lightly charred in spots and the kernels are bright yellow and tender.
Remove to a serving plate, top with some peri peri compound butter and cilantro leaves and enjoy while hot.