Piri Piri Chicken With Coleslaw - cooking recipe

Ingredients

1 None small onion, peeled and quartered
4 cloves garlic, peeled
1 None red chili, trimmed
1 tsp finely grated lemon zest
2 tsp lemon juice
1 tbsp brown sugar
2 tsp sweet paprika
3 tsp freshly grated root ginger
2 tsp sea salt flakes
2 tbsp olive oil
4 None chicken legs (thighs and drumsticks)
2 tsp white vinegar
1 tsp sugar
1/3 cup mayonnaise
1/4 cup sour cream
1 tsp Dijon mustard
1/4 None cabbage, stalk and outer leaves removed, finely sliced
1 None carrot, peeled, cut into ribbons with vegetable peeler
1/4 cup fresh chives, chopped

Preparation

Pre-heat grill. Place onion, garlic, chili, lemon zest and juice, brown sugar, paprika, ginger, salt and olive oil in blender and process to a paste.
Place chicken in a roasting pan. Make 2 deep cuts in each portion and rub paste into both sides.
Grill chicken, turning once, for 15 mins, or until golden and cooked through.
Meanwhile, in a large bowl, combine vinegar and sugar and whisk until sugar is dissolved. Add mayonnaise, sour cream and mustard and whisk until smooth. Add cabbage and carrot and toss to combine. Season with salt and white pepper and sprinkle with chives.
Season chicken and serve with coleslaw.