Saucepan@saucepan · Shared this recipeFollowAfrican · dinnerAfrican Peri Peri ChickenSpicy grilled chicken marinated in a homemade peri peri sauce made with habanero and Thai chilies, charred peppers, and tangy citrus.total1 hr 15 minprep15 mincook1 hrservings5Original recipe on evseats.comKeep this recipeAdd a copy of African Peri Peri Chicken to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients5 servingsBack to 5 servings2 Habanero peppers8 small red Thai chili peppers2 large red bell peppers, char grilled1 large red onion, char grilled4 clove garlic0.5 cup lemon juice0.25 apple cider vinegarzest of one lemon1 tbsp smoked paprika1.5 tsp dried oreganosalt and pepper to taste2 bay leavesTo Finish the Sauce0.25 cup lemon juicezest of one lemon0.25 cup apple cider vinegar0.5 cup extra virgin olive oil2.5 -pounds Foster Farms Simply Raised fresh chicken, bone-in or boneless, any cut!2 tsp black pepper2 tsp garlic powder2 tsp salt1 cup Peri Peri SauceStepsClear checksTap an ingredient or step to check it off.1Step 1: Roast or char-grill the bell peppers and onion on an open flame, under the broiler, or in the oven until the outside is charred and black.2Step 2: Blend the char-grilled bell peppers, onion, habanero peppers, Thai chili peppers, garlic, lemon juice, lemon zest, apple cider vinegar, paprika, and oregano in a food processor until smooth. This may take a while but you want to make sure the sauce is smooth.3Step 3: Transfer the sauce to a medium saucepan, add the bay leaves and salt and pepper to taste. Simmer over medium heat for 30 minutes, stirring occasionally.4Step 4: Remove the sauce from the heat, remove the bay leaves, and allow to cool completely.5Step 5: Once the sauce has cooled, transfer back to the blender and add the lemon zest, lemon juice, and apple cider vinegar. Blend for a few minutes while streaming in the olive oil slowly.6Step 6: The sauce is finished and ready to be used as a marinade. Leftover sauce can be refrigerated and used as a condiment for up to one week.7Step 7: Place chicken pieces in a large resealable bag.8Step 8: Add the salt, black pepper, and garlic powder to the bag along with 1 to 2 cups of the Peri Peri Sauce.9Step 9: Seal the bag and toss the chicken so that it is evenly coated with the marinade. Place in the fridge and marinate for 24 hours.10Step 10: When ready to grill, remove the chicken from the bag, shake off any excess marinade, and place on the grill.11Step 11: Grill over medium heat 10-15 minutes per side, or until fully cooked. Brush on any extra sauce during the last 5 minutes of cooking.12Step 12: Serve immediately with extra dipping sauce at the table and with your choice of sides (white rice, french fries, corn, etc).getsaucepan.com/r/49f269bc-a95e-4b4a-9fd2-89cd175300c1 · Original: https://www.evseats.com/african-peri-peri-chicken/
