• Lime 1 Small
  • Mexican Serrano Chilies 4
  • Lehsan (Garlic) 8-10 Cloves
  • Kari Patta (Fresh Bay Leaves) 10-15
  • Smoked Paprika  1 Tbsp
  • Kuti Lal Mirch (Chili Flakes)  1 Tsp
  • Namak (Salt) To Taste or 1-1/2 Tsp
  • Zaiton Ka Tail (Olive Oil) 1/2 Cup
  • Chicken Legs  5 Pcs (1kg approx.)
  • Koyla (Coal) One


In grinding jar, mahican Serrano chilies, bay leaves, garlic cloves, olive oil, smoked paprika, chili flakes, salt, lime juice and grind to make peri peri sauce.

In bowl, add peri peri sauce, chicken pieces and rub evenly.

Give smoke for 3-5 minutes, cover and marinate for 1 to 2 hours or overnight in refrigerator.

Can also be stored in freeze for up to a month.

In pre-heated grill pan or normal pan, place marinated chicken pieces and cook on low flame from both sides until done (approx. 15-20 minutes) and basting with remaining marination sauce, cover and turn sides in between.

Enjoy with family!

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