Piri Piri Chicken
Ingredient
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1 small red bell pepper, chopped
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1/2 cup loosely packed fresh cilantro leaves, plus more for garnish
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1 small shallot, chopped
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2 tablespoons red wine vinegar
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2 tablespoons extra-virgin olive oil
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1 tablespoon paprika
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2 garlic cloves, crushed
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2 piri piri or other bird’s eye chiles, stemmed
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1 1/2 teaspoons dried oregano
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1 tablespoon kosher salt
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1 1/4 pounds boneless skinless chicken thighs, cut into 1-inch pieces
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Canola oil, for brushing
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1 pound shishito peppers
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16 small wooden skewers, soaked in water 30 minutes
Direction
- Gather the ingredients.
- 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; refrigerate for at least 1 hour and up to 3 hours.
- Preheat a grill to medium-high (about 450°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.
