grilling

Paleo Peri-Peri Chicken

periperichickenpic

My apologies for not posting in a few days. Had some kitchen disasters/Superbowl recipes crisis. I planned on making spinach and artichoke dip, wings, cheesecake mousse stuffed strawberries, and brownies. Brownies were an epic fail (one didn’t cook all the way through in time, and the other wasn’t sweet enough), didn’t have time to make the dip, and the wings weren’t spicy enough. However, the cheesecake mousse stuffed strawberries worked out well 🙂 They were a hit with the family and I will definitely be posting that recipe soon.

Note to self – do not experiment with new recipes 3 hours before the super bowl.

This recipe however, I’m well acquainted with. It’s from the blog The Iron You. Check it out. Good, healthy, Paleo recipes. Their recipes are more strict with the Paleo diet than the recipes I post.

Also, this chicken was awesome on salad with balsamic dressing, crumbled feta cheese, banana pepper rings, and cherry tomatoes.

periperichicksaladpic

I should also add, if you haven’t been to a Nandos yet, go. Good prices, the peri peri chicken cesar salad is delicious and their tasty sangria is half off before 6. Oh, and get the french fries because their dip is really good too.

Okay…I think that’s all…Enjoy this recipe!
 
 

Ingredients:

Bamboo Skewers, soaked in water for 5 minutes

2 lbs chicken breasts, cut into 1-1½-inch chunks. I cut them 1 inch so they cook faster. Impatience strikes again.

½ cup white vinegar

Juice of 2 lemons

¼ cup olive oil

2 cloves of garlic, crushed or minced. Whatever you got on hand. Crushed is better though.

1 small onion, thinly sliced

½ teaspoon cayenne pepper

2 teaspoons paprika

1 teaspoon oregano or italian seasoning

2 to 3 teaspoons chili powder

1 ½ teaspoons salt

Ground black pepper to taste

Optional: 1/4-1/2 teaspoons red pepper flakes for heat
 
 

Directions:

1. In a small bowl combine white vinegar, lemon juice, olive oil, cayenne pepper, sea salt, garlic, shallot, paprika, oregano, chili powder, black pepper, and the red pepper flakes (optional)

2. In a shallow sealable container or in a large Ziplock bag, combine chicken chunks and marinade.
Cover or seal and marinate in the refrigerator for at least 1 hour. The time you allow for marination makes a significant difference in this recipe. I marinate mine for 3-8 hours. Overnight would be best if you’re able to do that.

3. Remove the chicken from the marinade and skewer onto bamboo sticks that have been soaked in water for 5 minutes. I try to stick some of the onion slices on there too.

4. Heat a grill or a grill pan to medium heat. If you’re using an outdoor grill lightly oil the grill grates. I personally used a baking sheet, foiled it, then put a greased wire rack on top. Broiled on high 10-12 minutes, on the middle oven rack ( time depending on how small you cubed the chicken) turning them half way through.

5. Cook the chicken kebabs, until golden brown and cooked through, about  10 minutes turning regularly, until juices run clear.

6. Serve on salad or with your favorite grilled/broiled veggies.

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