Piri piri chicken
0
- Prep Time5 min
- Total Time5 min
- Makes4 servings, plus 1 cup (250 mL) extra sauce
Ingredients
5 garlic cloves
1 red bell pepper, seeded
1 jalapeno
1/2 cup olive oil
2 tbsp white, cider or red wine vinegar
1 tsp salt
1/2 tsp hot-red-chili-flakes
4 skinless, boneless chicken breasts
Instructions
Cut garlic cloves in half. Coarsely chop red pepper. Coarsely chop jalapeño, including seeds. Place all in a medium-size saucepan set over medium heat. Add oil, vinegar, salt and chili flakes. Stir often until peppers sizzle and soften, 4 minutes. Pour into a large bowl. Refrigerate to cool, 10 minutes. Pour into a food processor or blender and pulse until puréed.
When ready to barbecue, oil grill and heat barbecue to medium. Place chicken in a large bowl. Pour in 1/3 cup (75 mL) sauce and turn to evenly coat. Cover and refrigerate remaining sauce up to 1 week. Place chicken on grill. Barbecue, covered, 6 minutes, then brush on any sauce left in bowl. Turn chicken and continue to barbecue, covered, until chicken feels springy when pressed, 6 to 8 minutes. Pair with a leafy green salad and oven-roasted cherry or grape tomatoes.
Nutrition (per serving)
Calories 210, Protein 30.5g, Carbohydrates 1g, Fat 8.6g, Fibre 0.2g, Sodium 211mg.
Piri piri is a super-spicy pepper sauce made from fiery chilies. It's used in Portuguese and some African cuisines. We've tempered the heat by using a jalapeño, but it's still got kick. This recipe makes extra sauce; try the leftovers on pork or beef.
Indoor Sizzle
Preheat grilling machine to medium-high. Place chicken on grill. Discard any sauce left in bowl. Grill with lid closed until chicken is springy when pressed, 6 to 8 minutes.
Subscribe to Chatelaine!
Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.