Serves 4
240 min
Peri Peri Chicken Steak
Recipe GLPRa7c52315639a6a
A vibrant, spicy African-inspired grilled chicken dish featuring boneless chicken breasts marinated in a fiery peri-peri sauce made from bird's eye chillies, garlic, and aromatic herbs. The chicken is seasoned with thyme and rosemary, then pan-grilled to golden perfection. This low-carb, gluten-free main course delivers bold flavors with a perfect balance of heat and tang from lime juice and vinegar.
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Ingredients
4 skinless, boneless chicken breasts
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt to taste
Black pepper to taste
1 red bell pepper, chopped
3 cloves garlic, minced
6 red bird's eye chillies
1/2 tablespoon crushed red pepper flakes
1 tablespoon smoked paprika
1/4 cup fresh lime juice
1/4 cup olive oil
1 tablespoon white vinegar
2 tablespoons oil for cooking
Directions
Prepare the peri-peri sauce by combining the red bell pepper, minced garlic, bird's eye chillies, crushed red pepper flakes, smoked paprika, lime juice, olive oil, and vinegar in a food processor. Blend until the mixture reaches a smooth, uniform puree. Set aside.
Pat the chicken breasts dry with paper towels. Season both sides evenly with dried thyme, dried rosemary, salt, and black pepper.
Place the seasoned chicken breasts in a large, sealable plastic bag or shallow dish. Pour the peri-peri sauce over the chicken, ensuring all pieces are well coated.
Seal the bag or cover the dish tightly. Refrigerate for at least 4 hours, preferably overnight, to allow the chicken to absorb the marinade flavors.
Remove the chicken from the refrigerator 15 minutes before cooking. Remove each piece from the marinade, allowing excess sauce to drain back into the bag or dish.
Heat 2 tablespoons of oil in a grill pan or large skillet over medium-high heat until shimmering.
Carefully place the marinated chicken breasts in the hot pan, being cautious of any splattering. Grill for 6–8 minutes on the first side without moving, until a golden-brown crust forms.
Flip the chicken and grill the second side for another 6–8 minutes until golden brown and the internal temperature reaches 165°F at the thickest point.
Transfer the cooked chicken to a plate and let rest for 2–3 minutes before serving with your choice of sides.
