Ingredients:
- 2 lbs (900g) boneless, skinless chicken breasts or thighs, cubed
- 2-3 medium red chillies (Fresno or similar), roughly chopped
- 1 medium red bell pepper, roughly chopped
- 6 large garlic cloves, peeled
- 1/4 cup (60 ml) fresh lemon juice
- 2 tbsp (30 ml) white wine vinegar
- 2 tbsp (30 ml) olive oil
- 1 tbsp (15 ml) smoked paprika
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup (60 ml) roughly chopped fresh parsley (optional)
- 12-16 wooden skewers (soaked for 30+ minutes)
Instructions:
- Prep Chillies: Carefully halve the chillies, remove the core and seeds (if reducing heat), and roughly chop.
- Blend Marinade: Place the chopped chillies, red pepper, garlic, lemon juice, vinegar, olive oil, smoked paprika, oregano, salt, pepper, and parsley into a food processor. Blend until completely smooth, scraping down the sides as necessary to create a vibrant, thick sauce.
- Marinate Chicken: Place the cubed chicken into a large bowl or zip-top bag. Pour the entire marinade over the chicken, ensuring every piece is thoroughly coated.
- Chill: Seal and refrigerate for a minimum of 2 hours, but ideally overnight, to allow the spices to penetrate the meat.
- Preheat and Prep Skewers: Ensure wooden skewers have soaked for at least 30 minutes. Preheat your grill to medium-high (about 400°F / 200°C) or preheat your oven to 425°F (220°C) and prepare a rack over a baking sheet.
- Thread: Remove chicken from the fridge. Thread the marinated pieces onto the soaked skewers, packing them snugly. Discard excess marinade.
- Cook (Grill Method): Place skewers on a clean, oiled grill grate. Cook for 6–8 minutes per side, turning occasionally, until the chicken is beautifully charred and cooked through (internal temp 165°F / 74°C).
- Cook (Oven Method): Arrange skewers on the prepared baking rack. Bake for 12–15 minutes, flipping halfway through, until lightly browned and cooked through.
- Rest and Serve: Let the Piri Piri Chicken Skewers rest for 5 minutes before serving immediately.