Super Simple Piri Piri Chicken

Super Simple Piri Piri Chicken

Heat Warning: Bird's eye chilies are very hot. If your taste tends toward medium or mild-spiced foods, try de-seeding it and use just 1. Using 4 chilies will provide for a pretty decent heat. If you want the suicidal heat go for 10, your call!

Ingredients

Serves 6

4 boneless chicken breasts

2 tablespoons white wine vinegar

Juice of 2 lemons

4 tablespoons olive oil

2 cloves of garlic

1 shallot (or small onion), sliced

1 to 4 bird's eye chili (or 2 teaspoons chili powder), adjust depending on how hot you want it

2 teaspoons paprika

1 teaspoon oregano

½ teaspoon fine grain sea salt

Ground black pepper to taste

Directions

In a blender (or food processor) combine white vinegar, lemon juice, olive oil, garlic, shallot, bird’s eye chili (or chili powder), paprika, oregano, and black pepper. Blend until smooth.

In a shallow sealable container or in a large ZipLoc bag combine chicken breasts and marinade. Cover (or seal) and marinate for at least 2 hours (marinate overnight for fullest flavor).

Grill the chicken or bake.

To bake, preheat oven to 450°F (230°C) and place a rack in the middle.

Place chicken breasts in a large baking dish or on foil-lined baking sheet.

Bake uncovered for 12 minutes, then flip on the other side and bake for further 12 minutes, or until cooked through (the temperature should register 165°F on an instant-read thermometer).

Cooking time depends on how big the chicken breasts are and how hot your oven is, the most important thing is that the chicken is cooked through.

Once cooked, let the breasts rest for a minute or two before serving to allow the juices to evenly distribute through the meat.

Sprinkle with a bit of chopped fresh parsley and serve.