Directions

1. Heat a gas grill to high heat (450℉).

2. In a small bowl combine the sugar, smoked paprika, onion powder, garlic powder, coriander, salt, oregano, and cayenne pepper. Coat the chicken pieces in the spice mixture and set aside while you prepare the peri peri sauce.

3. Bring two cups of water to a boil. Set the peri peri peppers in a medium mixing bowl and cover with the hot water. Set aside to soften for 30 minutes.

4. While the peppers soak, grill the peppers and onions. Set the peppers and onions directly over high heat. Turn the peppers every two to three minutes until deeply charred and wrinkling. The onions should be charred and softened. Remove the peppers to a bowl and top with a lid of aluminum foil or a pot lid. Set aside for five minutes.

5. After the peppers steam in their own heat, you can easily remove the charred skin, seeds and top. Move the peeled peppers and cooled onions to a blender. Drain the peri peri peppers. Add these to the blender along with the garlic, brown sugar, smoked paprika, oregano, lemon zest, juice, cider vinegar, and salt. Blend until smooth.

6. Pour the sauce into a medium saucepan. Don’t rinse the blender as you’ll use it again, and bring to a simmer over medium high heat. Add the bay leaves and all-spice. Cook for 20 to 25 minutes. Remove from the heat and cool for 10 minutes. Remove the bay leaves and return the sauce to the blender. Blend until smooth, then stream in the olive oil until the sauce is thickened.

7. Grill the chicken pieces over medium high heat, turning often, until the skin is crispy with some charr and the pieces are cooked to 165℉ — about 35 minutes total.

8. You can sauce the chicken during the final five minutes of cooking or serve the sauce on top of the finished chicken. Serve alongside rice.

*Any other small dried pepper can be subbed, as well as fresh hot peppers, such as habaneros - just skip the soaking.