Peri Peri Chicken
Spicy, tangy, garlicky marinated chicken served over rice - both sweet and spicy peppers along with vinegar and garlic combine to give this chicken tons of flavor, and the marinade is made into the sauce so this recipe is a time saver
Ingredients
For the marinade/sauce:
- 1 whole red bell pepper
- 5 African or Thai bird's eye chiles sub any hot red pepper if you can't get these
- 8 garlic cloves
- 1/4 cup distilled white vinegar
- 1/4 cup olive oil
- 2 tsp chopped oregano fresh or 1/2 tsp dried
- 2 tsp paprika I used 1 tsp smoked and 1 regular
- 1 tsp dried rosemary
- 2 tsp salt
- 1/2 tsp sugar
- 1/4 cup chopped parsley
- juice of 1/2 lemon
- 2 bay leaves
- mayo optional, for making the dipping sauce
For the chicken:
- 4 boneless skinless chicken breasts
- oil spray
Instructions
- To make the marinade, combine everything but the mayo and bay leaves in a blender and blend until smooth.
- Pour into a sauce pan and simmer with the bay leaves for 10 minutes. Remove the bay leaves and separate 1/2 of the marinade for the chicken and 1/2 to use for the sauce. If you want to add mayo (this is optional) add a few tbsp of mayo the 1/2 the sauce and refrigerate until you will serve.
- Add the other 1/2 marinade to a ziploc bag with the chicken and marinate a few hours up to overnight. I did mine overnight. When you are ready to cook this, you can cook on the stove top, grill or in the oven.
- I like to use my oven on the broiler setting to get a similar char to the grill. Heat the broiler on high and place chicken on a sheet pan lined with foil and sprayed with oil spray. Move your oven rack up close to the broiler, but not right against it. Broil the chicken for 5-10 minutes per side until you get some nice char and it is also at least 165 in the thickest part of the breast. Don't overcook.
- Allow to rest for 5 minutes then serve over rice with the sauce.
Tried this recipe?Let us know how it was!