I have to admit that I love junk food, and my favourite junk food has to be KFC and Nando's. I haven't quite figured out the KFC recipe yet, but I suspected that the Nando's Peri-Peri marinade shouldn't be too difficult to replicate at home. I did a bit of research, and found out that Peri-Peri chicken is an African recipe. Well, the Portugese brought peppers from the New World to Africa, and the Africans developed the recipe. Traditionally, it is as simple as Cayenne Pepper, oil, and salt on a butterflied chicken cooked over coals. I wanted a more rounded pepper flavour, so I used several different types of pepper in my recipe. I also know that acid tenderizes chicken, and salt both tenderizes and preserves moisture during cooking. Hence the addition of lemon juice and a lot of salt. As for the garlic ... well why not! Everything tastes better with garlic. These are the components of the marinade: - 2 roast capsicums - juice of 2 lemons - 2 tbsp Cayenne pepper - 2 tbsp smoked paprika - 4 tbsp chilli - 4 cloves of garlic - 1/2 cup olive oil - [DEL]10 tbsp salt[/DEL] edit: 5 tbsp salt (see comments later in thread) Throw everything into the food processor and blitz until combined: Taste your marinade now. Remember, it is a marinade - you need to make it hotter and saltier than what you would normally feel comfortable with, because the heat and salt will be diluted once you add the chicken. I added enough chilli to nearly burn my tongue off, but the end result was a "sufficient" kick of chilli. I prefer to use chicken marylands - because these have a more intense flavour and they tend not to dry out as much as breast meat when cooked over a BBQ. Make some incisions in the marylands then massage the marinade into the chicken. Leave to marinade for 8 hours. The recipe makes enough marinade for 4kg of chicken. You can freeze unused marinade in a jar. After 8 hours, remove the chicken from the fridge and allow to come to room temperature. Cook in a Webber using real charcoal (not the briquette stuff). I decided to use some wood chips for smoking, which adds another dimension to the flavour. Cooking time will be approximately 30 minutes. Flip the chicken halfway. Make sure you monitor the internal temperature with a probe thermometer. It's looking good!! Here I served it with a simple BBQ'ed corn - zap the corn in a microwave for 1 minute (per ear of corn), then brush with butter and salt and sprinkle some paprika over the corn. Cook briefly on the BBQ, enough to impart some colour and slightly heat up the corn (it has already been cooked). This beats the pants off Nando's - the meat is more moist, and the chicken tastes brighter and fresher because the marinade IS brighter and fresher. Prep isn't that hard - it took me 20 minutes this morning before I went to work to get everything ready, and another hour this evening (half of which was getting the BBQ started).