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.
