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Piri Piri Chicken with Slaw

Piri Piri Chicken with Slaw

Ingredients

  • 6 large red Fresno chiles, chopped
  • 4 red Thai chiles, stemmed
  • 5 garlic cloves
  • 1/4 cup red wine vinegar
  • 2 1/2 teaspoons kosher salt, plus more for seasoning
  • 2/3 cup olive oil
  • 1 pound boneless, skinless chicken thighs, cut into 2 to 3 pieces each
  • 1 small white onion, thinly sliced
  • 1 lemon, thinly sliced
  • 1/4 small head green cabbage, very thinly sliced
  • 1/4 English cucumber, halved lengthwise and sliced into thin half-moons
  • 1/4 red onion, very thinly sliced
  • 1/4 cup julienned carrots
  • 1/4 cup fresh mint leaves, thinly sliced
  • Juice and zest of 1 lime
  • 2 tablespoons extra-virgin olive oil
  • 4 flatbreads or naan (optional)

Directions

  1. Preheat a grill or a grill pan over high heat. Toss white onion and lemon with a pinch of salt. Thread chicken, onion, and lemon onto skewers (if bamboo, soak first in water for at least an hour). Grill, turning often and basting with 1/3 cup piri piri sauce, until fully cooked and charred in spots, about 12 minutes.
  2. Preheat a grill or a grill pan over high heat. Toss white onion and lemon with a pinch of salt. Thread chicken, onion, and lemon onto skewers (if bamboo, soak first in water for at least an hour). Grill, turning often and basting with 1/3 cup piri piri sauce, until fully cooked and charred in spots, about 12 minutes.
  3. In a large bowl, combine cabbage, cucumber, red onion, carrot, and mint. In a small bowl, whisk 1 tablespoon lime zest and 2 tablespoons lime juice with extra-virgin olive oil. Toss cabbage mixture with dressing to coat; add salt to taste.
  4. Serve skewers with slaw, remaining piri piri sauce, and flatbreads if desired.

Note

  • Recipe adapted with permission from Good Food, Good Life by Curtis Stone (Ballantine Books, 2015).

Nutrition Information

Per serving: 453 kcal cal., 33 g fat (5.2 g sat. fat), 17 g carb., 5 g fiber, 25 g pro.. Percent Daily Values are based on a 2,000 calorie diet

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