This chicken is to die for! It’s great for tacos, sandwiches, quesadillas… you name it! We used this chicken for tacos this week, and it was delicious. It’s marinated, then grilled. The result is moist, tender, and flavorful chicken. It’s spicy, smoky, tangy, and sweet, all bundled into one dish. Quick and easy, perfect for weeknight meals!Print
Peri Peri Chicken
Spicy, smoky, tangy, and sweet, all bundled into one dish. Quick and easy, perfect for weeknight meals!
1 cup olive oil
3 tablespoons white wine vinegar
Zest of 1 and juice of 2 lemons
1 red onion
2 red serrano chilies
3 jalapeno peppers
3 serrano chilies
8 cloves garlic
1 ½ tablespoon oregano
1 tablespoon smoked paprika
1 ½ teaspoons kosher salt
1 teaspoon pepper
¼ cup chopped basil
¼ cup chopped cilantro
6–8 chicken breasts
Blend all marinade ingredients together in a food processor until smooth. Reserve 1/3 – ½ of the sauce.
Spread the rest of the sauce over the chicken and put it in a large bag. Marinate at least 3 hours, or up
to overnight. Remove and grill until internal temperature is 165F.
To the reserved sauce, add 2 tablespoons of sugar. Serve the reserved sauce with the chicken. You can
dilute it by adding some hummus, mayo, or sour cream to it.