Description
Fiery Portuguese peri peri chicken brings zesty flavor to dinner tables with its bold spice blend. Marinated chicken sings with tangy chili heat, promising a mouthwatering meal you’ll crave again and again.
Ingredients
Scale
Main Protein Ingredients:
- 2 to 3 pounds (1.2 to 1.5 kg) chicken, cut into 8 pieces or 8 chicken legs
- 1 lemon or lime
- 1/2 teaspoon coarsely ground white pepper
- Salt, to taste
Marinade and Flavor Enhancers:
- 1/2 onion, sliced
- 6 cloves garlic, chopped
- 6 basil leaves
- 2 tablespoons oregano
- 1/2 red bell pepper
- 1 tablespoon peri-peri sauce (or more, to taste)
- 1/4 cup (60 ml) olive oil
Rice and Accompaniment Ingredients:
- 1 onion, finely chopped
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 4 garlic cloves, crushed
- 1 teaspoon turmeric
- 2 cups jasmine rice
- 4 cups chicken broth or water
- 2 teaspoons salt
- 2 cups frozen corn
Creamy Peri Peri Sauce:
- 1/2 cup peri-peri sauce
- 3/4 cup heavy cream
- Lemon juice, to taste
- Salt, to taste
Instructions
- Prep the protein by trimming excess fat and patting chicken dry with paper towels. Create a vibrant marinade by blending onions, garlic, basil, oregano, bell pepper, peri-peri sauce, and olive oil until smooth. Massage lemon juice, salt, and white pepper into the chicken, then submerge in the marinade. Refrigerate for a minimum of 2 hours, allowing flavors to penetrate deeply.
- Fire up the grill to medium-high temperature. Extract chicken from marinade, letting excess liquid drip away. Reserve marinade for later transformation into a sauce. Grill chicken for approximately 10-15 minutes per side, rotating periodically to ensure even cooking and achieving an internal temperature of 165°F. Transfer marinade to a saucepan and simmer for 7 minutes to eliminate potential bacteria and create a flavorful accompaniment.
- Craft the aromatic rice by sautéing onions and peppers in oil until translucent. Introduce garlic and turmeric, cooking briefly to release their fragrant essence. Incorporate rice, chicken broth, and salt, allowing the mixture to simmer until liquid absorbs. Fold in frozen corn, reduce heat, cover, and steam for 10 minutes. Remove from heat and let rest until serving.
- Develop a luscious peri-peri cream sauce by combining peri-peri sauce, heavy cream, lemon juice, and salt in a saucepan. Simmer over medium-high heat, stirring intermittently for 5 minutes to meld flavors and achieve a smooth consistency.
- Plate the dish by arranging grilled chicken atop the savory rice. Cascade the creamy peri-peri sauce over the chicken. Optional: Embellish with fresh herbs for a vibrant finishing touch.
Notes
- Marinate the chicken overnight for deeper, more intense flavor infusion and tenderness.
- Use a meat thermometer to ensure the chicken reaches exactly 165°F, preventing dryness and guaranteeing food safety.
- Adjust peri-peri sauce intensity by choosing mild or hot varieties based on personal spice tolerance.
- Customize the dish for dietary needs by substituting heavy cream with coconut milk for a dairy-free alternative.
- Prep Time: 2 hours 15 minutes (including marination time)
- Cook Time: 25 minutes
- Category: Dinner, Lunch
- Method: Grilling
- Cuisine: African
Nutrition
- Serving Size: 4
- Calories: 600
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 100 mg