Ingredients
2
2 servings
- •10 African bird's eye chile peppers
- •1 bunch cilantro
- •2 cloves garlic, minced
- •2 tablespoons vegetable oil
- •2 teaspoons white vinegar
- •2 limes, juiced
- •1 teaspoon salt, or to taste
- •1 teaspoon fresh ground black pepper, or to taste
- •1 chicken breast, cut in half
- •2 chicken leg quarters with skin
Instructions
- Use rubber gloves to mince chiles and place them into a mixing bowl. Add cilantro, garlic, vegetable oil, vinegar, lime juice, salt, and black pepper. Mix piri piri sauce well.
- Place chicken breasts and legs into a resealable plastic bag. Pour in piri piri sauce, seal the bag, and shake gently to cover chicken completely. Put the bag in the refrigerator to marinate for at least 4 hours.
- Remove the bag from the refrigerator about 30 minutes before cooking to allow chicken to come to room temperature.
- Preheat an outdoor grill to medium heat and lightly oil the grate.
- Remove chicken from the bag; discard bag and cilantro. Cook chicken on the preheated grill, rotating as necessary to cook evenly, until juices run clear and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 25 minutes.
Nutritional Facts
Per 2 servings
- Calories: 501
- Carbohydrate: 6g
- Fat: 28g
- Fiber: 2g
- Protein: 54g
- Sugar: 2g
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