Step 1

Trim chicken of excess fat and pat dry with a cloth or paper napkin. Rub with lemon, and 2 teaspoons creole spice or season with salt and pepper.

Step 2

Place the onions, garlic, basil, oregano, bell pepper, and peri peri sauce in a food processor or blender, then add olive oil. Pulse for about 30 seconds until blended.

Step 3

Drench the chicken with peri peri marinade, place in a zip lock bag and refrigerate for at least 2 hours, preferably overnight.

Step 4

When ready to grill, using a thong remove chicken from the peri peri marinade and remove excess marinade. Reserve the marinade.

Step 5

Preheat grill to medium-high heat.

Step 6

Place chicken on the grill and grill for about 10-15 minutes on each side you may need to turn the chicken occasionally on each side until it is cooked all the way. Do this in batches if you have a small grill.

Step 7

In a small saucepan simmer the remaining peri peri marinade and the one from the chicken for about 7 minutes. Serve with chicken or mix with chicken.