Peri-peri sauce is a hot, spicy chile–pepper–based condiment that originated in the Portuguese colonies of Africa. Available at most supermarkets, it gives the chicken a tangy not-too-hot flavor. Look for it near the hot sauces.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Prepare a medium-high (400°F to 475°F) gas or charcoal grill fire.
Combine the garlic, peri-peri sauce, oil, zest, and 1 tsp. salt in a medium bowl.
Using a meat mallet, pound each chicken breast between two sheets of plastic wrap until uniform in thickness. Add the chicken to the peri-peri mixture, tossing to coat, and marinate for about 10 minutes.
Starting skin side down, grill the chicken, flipping once, until cooked through (160°F), about 15 minutes total. Transfer to a cutting board and let rest for a few minutes. Slice the chicken, if you like, and serve.
I couldn't find peri-peri at my local markets, so I had to order it online. The dish is hot, as advertised, but it was perfectly complemented with the "spicy black bean, jicama, and mango salad" (also found on the fine Cooking website). My wife and I really enjoyed both dishes--easy to make and tasty.
So easy to make and very tasty!
Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?