Peri Peri African Chicken

Submitted by Mandy

"Untested by me, posted for ZWT III. From Allrecipes.com"

 

• Ready In: 3hrs 15mins
• Ingredients: 7
• Serves: 4

ingredients

• 1⁄4 cup paprika
• 2 tablespoons hot chili powder
• 1 cup fresh lemon juice
• 3 garlic cloves, minced
• 1 1⁄2 teaspoons chopped fresh ginger
• 1 1⁄2 teaspoons salt
• 4 bone-in chicken breast halves

directions

1. In a large bowl, stir together the paprika, chili powder, lemon juice, garlic, ginger and salt. Rub chicken with the mixture, place in a dish, and marinate for 3 hours.
2. Preheat a grill for medium heat.
3. Place chicken onto the grill and discard the marinade. Cook for about 30 minutes, turning occasionally, until the skin is slightly charred and juices run clear.

Reviews

[Mr. Mike]

Dry chicken is not the recipe's fault. Grill the chicken over a nice medium fire but remove it as soon as the juices run clear, just like the recipe says - perfect, juicy, every time, no matter the recipe. Peri peri is big here in South Africa - Cheers! Mike

 

[Larawithoutau]

This was really flavorful. I made this with skin on, bone in chicken breast halves in the crock pot. The meat was delicious, but needed to have the juice spooned over when serving to render the perfect moistness. My daughter especially loved it. We visit Nando's Peri Peri restaurant when we do day trips to Washington, DC. Thanks, it's a close enough second when we're home.<br/>Served with roasted honey lime sweet potatoes from another site.

 

[TasteTester]

This is one of the best chicken recipes I've ever had, and it's going into my "Favorite Reviewed Recipes of 2010" cookbook. After making the marinade, I tasted it before putting it in with the chicken to marinate. It was so good that I took some of the marinade and set it aside so I could brush the chicken with it just before serving. The chicken turned out perfectly moist -- we cooked it on the grill and tested the temperature with an instant thermometer. It took 25 minutes on our grill. For the chili powder, I used some ancho chile powder I had -- the marinade tastes spicy, but not too hot. Now for the part my husband teased me about. I loved the marinade so much that I took some of it I had set aside to brush the chicken with after cooking it. I mixed it with some water and used it as a dressing for my salad. It was great! Thanks for sharing this terrific recipe. I can't wait to make some for all of my family as I know they will love it as much as we did. I wish I could give this 10 stars, it's that good!!

 

[Muffin Goddess]

This made some pretty good grilled chicken, but I do agree with the other reviewers that it comes out a little bit dry. Of course, if I had more time when I was making this, I would have brined the chicken first, since that's typically what I do with chicken breasts before I grill them anyway. I didn't have any fresh lemons to squeeze for juice, so I subbed bottled, not-from-concentrate lemon juice. For the hot chili powder, I used Recipe#116514 because none of my bottled chili powder was the hot variety. DH is pretty picky about meats on the bone, so I used boneless skinless breasts. I enjoyed the strong lemon flavor, but I think I needed a bit more salt (I prefer my grilled meats to be a little on the salty side). This made quite a bit of chicken for just two of us, so I used the leftover breasts sliced up in a big salad -- delicious! Thanks for posting! Made for ZWT4

 

[Debi9400]

We enjoyed this but found it didn't have the bite we thought it would plus it was a little on the dry side. Of course, I don't have access to peri Peri here and should have added more red pepper flakes & cayenne to the chili powder I did have. I almost think the flavours of this would be better, and it would be moister, left with some of the marinade, covered in foil and baked in a glass dish. Thank you for sharing - made for ZWT4