Ingredients for Chicken With Peri Peri Sauce
- Fresh Lime Juice
- Cider Vinegar
- 2 tablespoons paprika
- Angostura Bitters
- 1 tablespoon hot pepper sauce
- 1 jalapeño pepper
- Garlic Cloves
- Chicken Breast
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How to Make Chicken With Peri Peri Sauce
- Preheat grill to medium-high heat.
- In a glass baking dish, whisk together 1/4 cup lime juice, 2 tablespoons red wine vinegar, 2 tablespoons paprika, 1 teaspoon Angostura bitters, and 1 tablespoon your favorite hot pepper sauce.
- Wearing kitchen gloves, halve 1 jalapeño pepper and remove the seeds.
- Mash the jalapeño with 2 cloves garlic into a smooth paste using a mortar and pestle or a food processor.
- Add the jalapeño-garlic paste to the lime mixture and whisk to combine.
- Add 1.5 lbs boneless, skinless chicken breasts to the marinade, ensuring they are fully coated.
- Cover the dish and refrigerate for at least 4 hours, or preferably overnight.
- Remove chicken from marinade and discard the marinade (or reserve for basting if desired).
- Grill chicken for 10-12 minutes per side, or until cooked through and nicely charred, basting occasionally with reserved marinade (optional).
- If chicken begins to burn, move it to a cooler part of the grill.
- Let rest for 5 minutes before serving. Serve hot with chilled orange segments and plenty of napkins.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
1g
Fat
15g
Carbs
0g
