African Peri Peri Chicken

• Meat

  • 2 1/2 lbs Foster farms simply raised fresh chicken, cut bone-in or boneless

• Produce

  • 2 Bay leaves
  • 4 cloves Garlic
  • 2 tsp Garlic powder
  • 2 Habanero peppers
  • 2 Lemon, Zest of
  • 1 1/2 tsp Oregano, dried
  • 2 Red bell peppers, large
  • 1 Red onion, large
  • 8 Thai chili peppers, small red

• Condiments

  • 3/4 cup Lemon juice
  • 1 cups Peri-peri sauce

• Baking & Spices

  • 2 tsp Black pepper
  • 1 tbsp Paprika, smoked
  • 2 tsp Salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 1/4 Apple cider vinegar
  • 1/4 cup Apple cider vinegar
  • 1/2 cup Olive oil, Extra Virgin

Found on evseats.com

Ingredients

• 2 Habanero peppers
• 8 small red Thai chili peppers
• 2 large red bell peppers, char grilled
• 1 large red onion, char grilled
• 4 cloves garlic
• ½ cup lemon juice
• ¼ apple cider vinegar
• zest of one lemon
• 1 tbsp smoked paprika
• 1½ tsp dried oregano
• salt and pepper to taste
• 2 bay leaves
• ¼ cup lemon juice
• zest of one lemon
• ¼ cup apple cider vinegar
• ½ cup extra virgin olive oil
• 2 ½ - 3-pounds Foster Farms Simply Raised fresh chicken, bone-in or boneless, any cut!
• 2 tsp black pepper
• 2 tsp garlic powder
• 2 tsp salt
• 1-2 cups Peri Peri Sauce

Directions

• Start with roasting or char-grilling the bell peppers and onion. You can do this on an open flame, under the broiler, or in the oven. You want the outside to be charred and black.
• Blend the char-grilled bell peppers, onion, habanero peppers, thai chili peppers, garlic, lemon juice, lemon zest, apple cider vinegar, paprika, and oregano in a food processor until smooth. This may take a while but you want to make sure the sauce is SMOOTH!
• Transfer the sauce to a medium sauce pan, and add the bay leaves and salt and pepper to taste. Simmer the sauce over medium heat for 30 minutes. Stir occasionally.
• Remove the sauce from the heat, REMOVE THE BAY LEAVES, and allow to cool completely.
• Once the sauce has cooled, transfer back to the blender and add the lemon zest, lemon juice, and apple cider vinegar. Blend the sauce for a few minutes while streaming in the olive oil slowly.
• Sauce is finished and ready to be used as a marinade. Left over sauce can be refrigerated and used as a condiment for up to one week!
• Place chicken pieces in a large resealable bag.
• Add the salt, black pepper, and garlic powder to the bag along with 1 to 2 cups of the Peri Peri Sauce.
• Seal the bag and toss the chicken so that it is evenly coated with the marinade. Place in the fridge and marinate for 24 hours.
• When ready to grill, remove the chicken from the bag, remember to shake off any excess marinade and place on the grill.
• Grill over medium heat 10-15 minutes per side, or until fully cooked. Brush on any extra sauce during the last 5 minutes of cooking.
• Serve immediately with extra dipping sauce at the table and with your choice of sides. (White rice, french fries, corn, etc)