With the arrival of nice weather, nothing beats a good BBQ meal to enjoy the outdoors. Philippe April-LeQuéré offers us here a recipe that’s out of the ordinary: grilled piri-piri turkey, spiced just right, perfect for wild meat lovers and those who enjoy simple but flavorful cooking. And if you don’t have turkey on hand, no worries — partridge works wonderfully.
Equivalent game:
If you don’t have access to turkey for this recipe, you can use partridge breasts
Ingredients
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1 red bell pepper
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1 tsp red chili flakes (more or less to taste)
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3 garlic cloves, lightly chopped
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1 tsp smoked paprika
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1/2 cup chopped coriander
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1/2 cup olive oil or vegetable oil
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Juice of 1 lemon (lemon juice)
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1/4 tsp salt
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1 turkey breast, cut into 4 equal portions (I like to cut the shoulder section in half thicknesswise so all pieces have the same thickness)
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2 lemons cut in half
Directions
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Remove the grate from your BBQ. Light a burner (or light the charcoal) on its highest setting. Hold the pepper with long tongs directly over the flames (or directly on the coals). Burn the pepper skin until it is completely black (no red left!!).
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Remove the blackened skin from the pepper under running water, remove its seeds, and roughly chop the pepper.
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Put the grate back on your barbecue and light the fire to a medium temperature.
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Grind the pepper, garlic, paprika, coriander, oil, lemon juice, and salt in a blender until smooth. In a large bowl, rub half of the piri-piri sauce on the turkey breasts.
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Oil the BBQ grates and add the turkey breast pieces. Cook 5-6 minutes on each side, until the breast pieces are fully cooked inside. Optionally, cook the lemon halves for 5 to 6 minutes, cut side down.
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Serve the piri-piri turkey with the remaining sauce and the grilled lemon halves.
To see the recipe in action, don't miss the video on Philippe April-LeQuéré's Instagram account.
