This vibrant Chicken Peri-Peri dish delivers a bold burst of heat and citrusy brightness. The marinade blends fresh lime juice, cider vinegar, and paprika with Angostura bitters for a complex, zesty flavor profile that clings beautifully to the meat. Freshly mashed hot chilies and garlic add a pungent, aromatic kick that penetrates deep into the chicken during an overnight soak. Perfect for summer grilling or quick weeknight broiling, this recipe offers tender, juicy meat with a charred, spicy crust. It pairs wonderfully with simple sides like grilled vegetables or fresh orange segments to balance the heat. A restaurant-quality meal made effortlessly at home.
Chicken Peri-Peri
Description
This vibrant Chicken Peri-Peri dish delivers a bold burst of heat and citrusy brightness. The marinade blends fresh lime juice, cider vinegar, and paprika with Angostura bitters for a complex, zesty flavor profile that clings beautifully to the meat. Freshly mashed hot chilies and garlic add a pungent, aromatic kick that penetrates deep into the chicken during an overnight soak. Perfect for summer grilling or quick weeknight broiling, this recipe offers tender, juicy meat with a charred, spicy crust. It pairs wonderfully with simple sides like grilled vegetables or fresh orange segments to balance the heat. A restaurant-quality meal made effortlessly at home.Ingredients
Directions
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Preheat your grill to medium-high heat or set your oven broiler to high.
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In a small bowl, combine the fresh lime juice, cider vinegar, paprika, Angostura bitters, and hot pepper sauce until well mixed.
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Using a sharp knife, carefully slice open the dried hot chili and the fresh jalapeno, removing all seeds and membranes to control the heat level.
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Place the chilies and garlic cloves in a mortar and pestle or spice grinder, and mash them into a smooth, fine paste.
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Stir the chili-garlic paste into the lime juice mixture, ensuring it is fully incorporated.
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Place the whole chicken breasts in a glass baking dish or large resealable bag.
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Pour the marinade over the chicken, turning to coat each piece evenly on all sides.
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Cover the dish or seal the bag, refrigerate, and let the chicken marinate for at least 4 hours, preferably overnight.
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Remove the chicken from the refrigerator 30 minutes before cooking to bring it closer to room temperature.
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Reserve half of the remaining marinade for basting, then discard the rest.
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Place the chicken on the preheated grill or on a broiler-safe rack.
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Cook for approximately 20 minutes per side, basting frequently with the reserved marinade until the skin is charred and the internal temperature reaches 165&# 194;°F.
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If the edges begin to char too quickly, move the chicken to a cooler part of the grill or lower the rack in the oven.
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Let the chicken rest for 5 minutes before slicing and serving with fresh orange sections.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 7.0kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 8.6mg1%
- Total Carbohydrate 1.6g1%
- Dietary Fiber 0.3g2%
- Sugars 0.3g
- Protein 0.2g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
