Piri Piri Chicken

Ingredients

1 small red bell pepper, chopped

1/2 cup loosely packed fresh cilantro leaves, plus more for garnish

1 small shallot, chopped

2 tablespoons red wine vinegar

 2 tablespoons extra-virgin olive oil
 1 tablespoon paprika

2 garlic cloves, crushed

2 piri piri or other bird’s eye chiles, stemmed

1 1/2 teaspoons dried oregano

1 tablespoon kosher salt

1 1/4 pounds boneless skinless chicken thighs, cut into
1-inch pieces
 Canola oil, for brushing
 1 pound shishito peppers

16 small wooden skewers, soaked in water 30 minutes


How to Make It

Step 1   

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.

Step 2   

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.



Recipe Source: https://www.foodandwine.com/recipes/piri-piri-chicken?utm_source=pinterest.com&utm_medium=social&utm_campaign=foodandwine

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