Chicken in Peri-Peri Sauce
Peri-peri is a spicy marinade usually used with chicken that is very popular in Britain.
Yield
4 servingsPrep
20 minCook
40 minReady
8 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
lime juice
|
|
| 2 | tablespoons |
apple cider vinegar
|
|
| ½ | teaspoon |
paprika
|
|
| ¼ | teaspoon |
angostura bitters
|
* |
| 1 | teaspoon |
red hot pepper sauce
or to taste |
|
| 1 |
dried red chiles
|
* | |
| 1 |
hot chili peppers
fresh, such as jalapeno |
*
|
|
| 2 | cloves |
garlic
|
|
| 2 | pounds |
chicken breasts
with skin and bone |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
lime juice
|
|
| 3E+1 | ml |
apple cider vinegar
|
|
| 2.5 | ml |
paprika
|
|
| 1.3 | ml |
angostura bitters
|
* |
| 5 | ml |
red hot pepper sauce
or to taste |
|
| 1 | each |
dried red chiles
|
* |
| 1 | each |
hot chili peppers
fresh, such as jalapeno |
*
|
| 2 | cloves |
garlic
|
|
| 907.2 | g |
chicken breasts
with skin and bone |
|
Directions
Combine the lime juice, vinegar, paprika, bitters and hot pepper sauce in a glass baking dish .
Wearing kitchen gloves, split the dried chili with a sharp paring knife and remove the seeds. Do the same with the jalapeno pepper.
Mash the peppers with the garlic into a smooth paste using a mortar or an electric spice grinder. Add the paste to the lime mixture in the baking dish and combine.
Toss the chicken pieces and swish them in the marinade until they are completely coated. Cover and let marinate overnight in the refrigerator.
Remove the chicken from the marinade and grill or broil until cooked through and burnished, about 20 minutes on each side. Baste frequently with the marinade.
If the chicken looks like it is beginning to burn, move it farther away from the heat source.
Serve hot with chilled orange sections and plenty of napkins.
