Or Peri Peri Chicken, however you want to spell it. It's a Portuguese marinade and sauce used for grilling meat that combines chili peppers, citrus, garlic, and paprika, with a lot of other variations thrown in.
Tips for the oneifbyfoodie: you need to plan ahead on this one, as the chicken should marinade for 24 hours. Buy your chicken in bulk and freeze the extra pieces in individual freezer bags so that you can defrost just one serving at a time.
I served this with lettuce as a salad, but you can certainly put the chicken over rice or in a tortilla, pita, or piece of naan.
Piri Piri Chicken
Serves: 1 Time: 30 minutes, plus a day of marinating Difficulty: Don't be intimidated!
- 1/2 small green or red bell pepper
- 1 sweet red pepper
- 1/2 jalapeno
- 1 clove garlic
- 1/2 lemon, zested and juiced
- 1 tsp. paprika
- 1 tsp. apple cider vinegar
- 1 tsp. Sambal Olek or chili paste
- 1 tsp. olive oil
- 1 chicken thigh
- splash of stock or water
- lettuce, for serving
Roughly chop the first four ingredients. Put them in a blender and add the next five ingredients. Add a healthy pinch of salt and puree.
Reserve half of the marinade.
Put the chicken thigh in a plastic storage bag with the other half of the marinade. Put it in a bowl to avoid leaks and refrigerate over night.
Preheat the oven to 350 degrees.
Remove the chicken from the refrigerator and let it come to room temperature.
Heat an oven-safe pan. Cook the chicken for three minutes per side, then add a splash of stock or water and cook in the oven for 20 minutes.
Let the chicken rest for 10 minutes then slice.
Serve with your desired base (lettuce, rice, etc.) and the reserved sauce.