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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (149g) Recipe makes 4 servings |
||
| Calories 175 | ||
| Calories from Fat 74 | (42%) | |
| Amount Per Serving | %DV | |
| Total Fat 8.3g | 12% | |
| Saturated Fat 2.2g | 10% | |
| Monounsaturated Fat 3.0g | ||
| Polyunsaturated Fat 2.3g | ||
| Trans Fat 0.1g | ||
| Cholesterol 46mg | 15% | |
| Sodium 959mg | 39% | |
| Potassium 481mg | 13% | |
| Total Carbohydrate 12.0g | 4% | |
| Dietary Fiber 4.2g | 16% | |
| Sugars 2.5g | ||
| Protein 17.0g | 33% | |
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Peri Peri African Chicken
By: Mandy from Oz
Jun 6, 2007
Untested by me, posted for ZWT III. From Allrecipes.com
SERVES 4
Ingredients
- 1/4 cup paprika
- 2 tablespoons hot chili powder
- 1 cup fresh lemon juice
- 3 garlic cloves, minced
- 1 1/2 teaspoons chopped fresh ginger
- 1 1/2 teaspoons salt
- 4 bone-in chicken breast halves
Directions
1
In a large bowl, stir together the paprika, chili powder, lemon juice, garlic, ginger and salt. Rub chicken with the mixture, place in a dish, and marinate for 3 hours.2
Preheat a grill for medium heat.3
Place chicken onto the grill and discard the marinade. Cook for about 30 minutes, turning occasionally, until the skin is slightly charred and juices run clear.
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- Course > Main Dish
- Main Ingredient > Meat > Poultry > Chicken > Thighs/Legs
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- Preparation > Time to Make > < 4 hours
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Featured Reviews for This Recipe
From: Beautiful BC
On Jun 25, 2008
We enjoyed this but found it didn't have the bite we thought it would plus it was a little on the dry side. Of course, I don't have access to peri Peri here and should have added more red pepper flakes & cayenne to the chili powder I did have. I almost think the flavours of this would be better, and it would be moister, left with some of the marinade, covered in foil and baked in a glass dish. Thank you for sharing - made for ZWT4
From: Boomette
On Jun 23, 2008
I couldn't find hot chili powder so I used regular chili powder and added cayenne pepper. I used the full quantity of paprika. It has a nice taste but not enough juicy. Thanks Mandy. Made for the Babes of ZWT4
From: French Tart
On Aug 20, 2007
I cheated a bit Mandy - I used some ready made Peri Peri sauce that Zurie sent me from South Africa! But it was the recipe idea that I loved so much - and it worked a treat! I DID add extra garlic and lemon juice however - these chicken breasts were moist and very spicy - we ate them with fruity rice and a side salad for a lovely meal on the 19th August - Hot and Spicy Day! Made for Holiday Tag - and I will make thse again. Thanks Mandy! FT
From: Muffin Goddess
On Jun 30, 2008
This made some pretty good grilled chicken, but I do agree with the other reviewers that it comes out a little bit dry. Of course, if I had more time when I was making this, I would have brined the chicken first, since that's typically what I do with chicken breasts before I grill them anyway. I didn't have any fresh lemons to squeeze for juice, so I subbed bottled, not-from-concentrate lemon juice. For the hot chili powder, I used Hot Chili Powder because none of my bottled chili powder was the hot variety. DH is pretty picky about meats on the bone, so I used boneless skinless breasts. I enjoyed the strong lemon flavor, but I think I needed a bit more salt (I prefer my grilled meats to be a little on the salty side). This made quite a bit of chicken for just two of us, so I used the leftover breasts sliced up in a big salad — delicious! Thanks for posting! Made for ZWT4
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