I was wondering what to do with some amazing chicken supremes I had bought and I thought of Piri-Piri Chicken. Making Piri Piri chicken is far easier than you think and is divine. I have tried all the expensive sauces out there and none of them had the flavour and punch I was looking for! I didn’t want a marinade that is over hot – I wanted the fragrant fire that comes with a good Piri-Piri sauce! Then I devised this recipe which is dirt cheap and so easy that a child could do it! It takes amazingly few ingredients to create a stunning flavour. You could also do this to a turkey breast or even a pork escalope! I think it is the vinegar gives the piquancy that I wanted. My tester is always my son and his friends – they loved this and said it was better than Nando’s ….. which is saying something!
This takes very little time to make and you don’t even need to marinate if you have no time you can just use this straight away – although I would recommend marinating in the fridge for up to 24 hours if you wanted to!
Serves 4 (if you are only making for two just use 2 breasts but keep the proportions of the marinade the same).
1 red pepper (preferably a long sweet pointed pepper)
1 red chilli
3 cloves of garlic, peeled
3 tablespoons (45ml) olive oil
2 tablespoons of white wine vinegar (30ml)
Freshly ground salt and pepper (a few good turns of each)
4 good-sized chicken breasts – skinned
Plus, a little oil if using a frying pan
Deseed and remove the membranes of the red pepper and do the same for the chilli. Put the pepper and chilli in a food processor with the garlic, oil and vinegar along with some salt and pepper and whizz until finely chopped and blended. Put your chicken breasts into a large food bag (a good sized freezer bag will do) and rub the marinade mixture well into the breasts making sure they are evenly coated. Pop in the fridge to marinate for up to 24 hours if you wish.
Heat up a griddle grill pan (or use a large frying pan with 1 tablespoon of oil) add the chicken breasts and cook slowly (basting with the remaining marinade) until done – this can take up to 10 minutes per side depending on the thickness of the chicken – on average it should only take about 5-6 minutes per side – just check to make sure they are cooked thoroughly and the juices run clear with no pink meat.
Slice in strips and serve with whatever takes your fancy.