Short wooden skewers are both the cooking vessel and the serving utensil for these fiery chicken skewers. This riff on the piri piri marinade balances the heat of fresh chiles with sweet bell pepper, garlic, and a splash of tangy red wine vinegar. Chicken thighs are the best way to go here&mdash;rich, dark meat holds up to the marinade and will stay moist.Slideshow: More Chicken Thigh Recipes

Piri Piri Chicken

red bell pepper, chopped

cilantro

shallot,

tablespoons red wine vinegar

olive oil

paprika

garlic cloves, crushed

oregano

salt

chicken

Canola oil,

shishito peppers

skewers,

Place bell pepper, cilantro, shallot, vinegar, olive oil, paprika, garlic, chiles, oregano, and salt in a food processor; process until smooth. Reserve 1/2 cup of the marinade. Combine chicken and remaining marinade in a large bowl, and refrigerate for at least 1 hour and up to 3 hours.


Preheat a grill to medium-high (about 450&deg;F), or heat a grill pan over medium-high, and brush grate with oil. Thread shishitos and chicken onto skewers. Grill, turning occasionally, until just cooked through, about 8 minutes. Transfer to a platter, and garnish with cilantro. Serve with reserved marinade.


Really good, would make again. Could use a little less salt i think.

piri piri chicken

Total: 1 hours, 25 minutes

Servings: 4

Cost: $11.33 /serving

Author : Food & Wine

Ingredients

Instructions

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