Piri Piri Chicken with Cucumber Mint Slaw
When we got our new Weber a few weeks ago, we also got a set of grill tongs/brushes/spatulas. In that set were these great metal skewers (I always manage to light my wooden ones on fire somehow…). We've been looking for a reason to use these, so I created this recipe purely for that. : ) And so the poor cashier at Whole Foods would get the chance to ring in every single variety of chile pepper they sold. (Sorry!) I know this looks like no one on earth could possibly handle the heat in this marinade, but its not that spicy, I promise! The vinegar cuts it down, and the slaw really helps take the heat off the dish. (Sean and I were actually pouring on extra sauce while we were eating it…) Serves 4
Piri Piri Ingredients:
- 2 Habanero Peppers
- 1 Anaheim Pepper
- 1 Serrano Pepper
- 1/3 Cup white wine vinegar
- 5 cloves of garlic
- 1/3 Cup olive oil
- 1 pound of chicken (I used breast, but thigh would be great too)
- Big pinch of salt
- Cut up veggies for your skewers (squash worked well, as would onions, peppers, eggplant, whatever is in season)
- 1/3 head red cabbage (or green, use whatever you have on hand)
- 1/2 English cucumber
- 1/2 bunch mint
- 1/4 onion
- drizzle of olive oil
- 1 lime, zested and juiced
- salt to taste
Roughly chop the peppers and add them to a small immersion blender bowl or mini food processor bowl. Add in the vinegar and the garlic and pulse until it has a somewhat smooth consistency.
Open the container (if you're brave, take a taste!) and add in the olive oil and salt. Pulse until well-combined.
Cut the chicken into bite-sized pieces. Remember that they shrink when they cook, so leave them larger than you think you want them.
Mix the chicken with enough of the marinade to coat. I used about 1/2 of it. The rest was an amazing hot sauce on the cooked skewers… Cover this and let it sit for an hour.
Use this time to make the slaw.
Thinly slice the cucumbers.
Toss the cucumbers into the bowl with the cabbage.
Roughly chop the mint and add this to the bowl as well.
Thinly slice the onions, make sure not to get the core. (They'll stick together if the core in intact.)
Zest the lime into the bowl and then cut and squeeze the juice in as well.
Give the bowl a nice drizzle of olive oil and mix it all up. Taste and salt as needed. It gets better as it sits and the flavors meld, so just leave it out on the counter while you continue your work.
If you have a coal barbecue, start heating those coals up! (And pour yourself a delicious glass of rose!)
Skewer your chicken with whatever vegetables you want (or none!). I rubbed a little of the marinade on the vegetables too at this point. Everything tastes better with chile garlic sauce, right?
Throw the skewers on the grill and drink your wine. (Or beer, or iced tea)
Serve the slaw with one skewer and use the remaining sauce from the marinade as needed. I wish I had more of it. Sean and I were fighting over the bowl and smothering everything in it… It's spicy, zesty, an super garlicky - all things I crave!