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.
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.
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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!
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