So, what on earth is Piri-Piri Chicken?
Basically, it’s a delicious recipe which features chicken simmering in a spiced sauce of onion and lemons.
It’s actually quite similar to the Poulet Yassa recipe I wrote about here, and even easier to make!
Just whisk together some spices, lemon juice, vinegar, garlic, olive oil, and chopped onion in a large bowl. Add the chicken, give it a toss, and put it in the fridge to marinate. When you’re ready to cook, heat a skillet over medium-high heat, brown the chicken on both sides, pour in the reserved marinade and then transfer to a hot oven to simmer and bubble until the chicken is done.
So easy, right?
You’ll want to use a pan that is safe to put in the oven. I highly recommend using a cast iron skillet for this recipe, like this one that I use.
The spices are all totally normal things, too – nothing you would have a hard time finding in your own spice cabinet (or at the local grocery store). This recipe calls for salt, black pepper, cayenne pepper, chili powder, paprika, oregano, and ground ginger. Compared to a lot of the recipes I post, this is a VERY normal ingredient list.
The chicken comes out juice and tender, while the marinade cooks into a perfect little pan sauce. Serve with your grain or starch of choice and dig in!
Okay, can we take a second to talk about something non-food related?
The husband and I are looking at buying property and building a new house!!
Seriously, I’m so excited. I can’t wait to tell you more about it, but for now I’ll just tell you that we want somewhere with lots of trees, a few acres, possibly a little creek, and the husband’s dad is going to build it for us! He owns his own custom home building company and specializes in log and timber work. I love exposed timber beams, so I’m super excited.
If you follow me on Pinterest, you’ve probably been seeing some of my floor plan / kitchen / bathroom / every room in the house / pain chip colors / etc. pictures I’ve been pinning lately. I’m becoming a little obsessed.
We went to look at a property Wednesday night that was really, really pretty. Check out this picture:
I know, I know; you’re totally in love with it, TOO, right!? I posted more pictures of it on Instagram if you want to see them.
Oh, except I found out this morning that someone else made a cash offer on it while we were out there last night looking at it. Booooo! Booo recovering housing market! Booo other person who has the same taste as me!
Well, okay, in all fairness, it was a little too close to the highway, and there probably wasn’t enough light for my food photography, and it was also about a million miles outside of the city.
But, it had a CREEK. And FLOWERS.
Urgh. Okay, end rant about that property. Onto the next one!
For those of you that actually read through all this non-food, non-recipe stuff, I applaud you. Thank you for taking an interest in my wacky little life 🙂
You’ve earned a recipe for delicious South African Piri-Piri Chicken!
Here’s Your Recipe!
- Juice of two lemons
- 1 Tablespoon white vinegar
- ¼ cup extra virgin olive oil
- ½ yellow onion, roughly chopped
- 1½ teaspoon minced garlic
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon cayenne pepper
- 1 Tablespoon chili powder
- 1 Tablespoon paprika
- 1 teaspoon ground oregano
- ½ teaspoon ground ginger
- 2 pounds boneless, skinless chicken breasts
- In a large bowl, whisk together everything except for the chicken. Add the chicken and toss with tongs to coat in the marinade. Cover with plastic wrap and refrigerate overnight, or at least three hours.
- When ready to cook, preheat your oven to 350 degrees Fahrenheit. Heat a oven-save skillet over medium-high heat until very hot. Use tongs to transfer the chicken breasts out of the bowl and into the pan, reserving the marinade. Let cook for two or three minutes per side, until nice and browned.
- Pour the reserved marinade into the pan and spoon the sauce onto the chicken. Turn off the stove, and use oven mitts to transfer the pan to the pre-heated oven.
- Let cook in oven for 15-20 minutes (depending on thickness of chicken breasts), or until cooked through.