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To make the piri piri marinade, place the combined chilli, vinegar, garlic, paprika, oregano and sugar in a food processor and process until smooth. With the motor running, add the oil in a thin, steady stream until mixture is combined.
Cut 3 x 1cm-deep slits into each chicken fillet. Place the chicken and half the piri piri sauce into a bowl and turn to coat. Cover with plastic wrap and place in the fridge for 1 hour to marinate.
Preheat a barbecue or chargrill on high. Lightly brush chicken with oil and season with salt. Cook on barbecue, basting occasionally with reserved piri piri sauce, for 4 mins each side or until cooked through. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.
Thickly slice the chicken and transfer to a serving platter. Drizzle with the remaining marinade and serve with the mint and yoghurt.