Peri Peri Chicken
Charred poultry coated in peri peri sauce, a fiery blend of hot peppers, citrus, and spices. Grilled or roasted until caramelized, served with vegetable or grain sides.
Ingredients
Method
Pat chicken dry with paper towels; season lightly with salt.
Whisk together hot sauce, minced garlic, lemon juice, olive oil, paprika, ginger, salt, and black pepper in a bowl until smooth.
Coat chicken pieces thoroughly with peri peri sauce, reserving 1/4 cup for basting. Let sit at room temperature for 15 minutes, or refrigerate up to 8 hours.
Heat grill to medium-high (400°F). Oil grates lightly. Place chicken skin-side down and grill for 12–15 minutes until skin is charred and internal temperature reaches 165°F at thickest point.
Flip chicken, baste with reserved sauce, and grill 8–12 minutes more until fully cooked. If using thinner cuts (wings, breast), reduce time by 5 minutes.
In the last 3 minutes, place vegetable pieces on grill and char lightly, turning once.
Transfer chicken and vegetables to a platter. Serve alongside cooked grain with fresh herb garnish and any remaining warm sauce on the side.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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