Description
Chicken is marinated in a spicy piri piri pepper sauce, then grilled for this simple but flavorful African-inspired recipe. I like to serve this with a cool yogurt sauce and fonio pilaf.
Ingredients
- 10 African bird’s eye chile peppers
- 1 bunch cilantro
- 2 cloves garlic, minced
- 2 tablespoons vegetable oil
- 2 teaspoons white vinegar
- 2 limes, juiced
- 1 teaspoon salt, or to taste
- 1 teaspoon fresh ground black pepper, or to taste
- 1 chicken breast, cut in half
- 2 chicken leg quarters with skin
Instructions
- Use rubber gloves to mince chiles and place them into a mixing bowl. Add cilantro
- garlic
- vegetable oil
- vinegar
- lime juice
- salt
- and black pepper. Mix piri piri sauce well.
- Place chicken breasts and legs into a resealable plastic bag. Pour in piri piri sauce
- seal the bag
- and shake gently to cover chicken completely. Put the bag in the refrigerator to marinate for at least 4 hours.
- Remove the bag from the refrigerator about 30 minutes before cooking to allow chicken to come to room temperature.
- Preheat an outdoor grill to medium heat and lightly oil the grate.
- Remove chicken from the bag; discard bag and cilantro. Cook chicken on the preheated grill
- rotating as necessary to cook evenly
- until juices run clear and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C)
- about 25 minutes.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 5 hrs 5 mins
Servings: 2