Chicken Piri-Piri

This deliciously spicy chicken dish has both Portuguese and African origins. We've taken a touch of the heat out by removing the jalapeno seeds from the chili marinade, but you can amp it up by leaving them in, if you dare!

1/4 cup extra-virgin olive oil
2 Tbs cider vinegar
1 jalapeno pepper, seeded and minced
1 garlic clove, minced
1/4 tsp red pepper flakes
1/4 teaspoon salt
4 (6 oz) boneless, skinless chicken breasts

Heat grill or grill pan to high

Whisk together oil, vinegar, jalapeno, garlic, red pepper flakes, and salt in a small bowl. Place chicken in a shallow dish. Add 3 Tbs of the marinade and turn to coat. Let stand at room temperature 10 minutes.

Grill chicken, turning often, until juices run clear, about 10 minutes. Drizzle with remaining sauce (do not use any of the leftover marinade) and serve.

Makes 4 servings

Nutrition at a glance
Per serving: 310 calories, 16g fat, 2.5g saturated fat, 39g protein, 1g carbohydrate, 0g dietary fiber, 260mg sodium

From: "The South Beach Diet - Quick & Easy Cookbook - 200 Delicious Recipes Ready in 30 Minutes or Less" by Arthur Agatston, M.D. ISBN:1-59486-292-3, page 184

2 comments:

Annie H. said...

This recipe was really good. We cut it up in bite sized chunks and put it on a salad. We used the remainder of the sauce as the salad dressing.

It wasn't hot at all. So, if you are looking for that "kick", either use more than one jalepeno or leave the seeds in as they say to do, "if you dare".

Lori Barnett said...

Hi Annie! Thanks for stopping by my blog and the nice comment :) Now I found your recipe blog! WOW!!! The first recipe that has jalapeno is right up my road!! I LOVE hot stuff! I even have pepper plants growing in my garden (jalapeno, habanero, etc.) Looks like some recipes in here I MUST try! Thanks for sharing :)