1 cup water
1 tbs salt
1 tbs white sugar
1 tsp crushed peppercorns
1/2 tsp all spice
1/2 tsp ginger powder
Peri Peri marinade:
4 tbs Spanish olive oil (not extra virgin)
4 bids eye chillis
3 cloves garlic
1 whole lemon, juiced
1 tbs oregano and
1 tbs La Chinata paprika
Salt and pepper, to taste
Place all ingredients in a pan and simmer for 5 to 7 mins. Place to the side and let cool.
Once cooled, pour brine mix through a strainer over the tunnel boned chickens.
Place in the fridge over night in an airtight container.
The next day, take from the brine mix and pat dry with kitchen towel and add marinade.
Place all ingredients in a blender or mortar and pestle and pulse to a slightly chunky consistency.
Separate into halves using one half for marinade and the other half for the sauce.
Pore over and coat the chicken evenly.
Place in the fridge and marinate for a further 2 hours or over night for a more intense flavour (We prefer to cook the chicken on the BBQ and finishing it off in a hot oven to insure the chicken is cooked through).