Piri piri chicken with slaw
Piri piri is a Portuguese sauce that combines garlic, chiles, red wine vinegar, and oil that is very popular in Australia. While I like things spicy, the level of heat in this pureed sauce can be adjusted if you like; just use fewer Thai chiles for a milder ride. But do keep in mind that the accompanying slaw and flatbreads help to offset the heat. The slaw is also a great side dish for seafood and other meats.
SERVES
3
TO
6
Ingredients
For the chicken:
- 6 large red Fresno chiles, coarsely chopped
- 4 red Thai chiles, stemmed
- 5 garlic cloves
- 1/4 cup red wine vinegar
- 2 1/2 teaspoons kosher salt
- 2/3 cup olive oil
- 455 grams boneless, skinless chicken thighs, cut into 2 to 3 pieces each
- Bamboo skewers, soaked in water for at least 1 hour, or metal skewers
For the slaw:
- 1/4 small head green cabbage, very thinly sliced (about 2 1/2 cups)
- 1/4 English (hothouse) cucumber, halved lengthwise and thinly sliced
- 1/4 white onion, very thinly sliced
- 1/4 cup loosely packed fresh mint leaves, thinly sliced
- 1 tablespoon finely grated lime zest
- 2 tablespoons fresh lime juice
- 2 tablespoons extra-virgin olive oil
- Kosher salt
- Grilled flatbreads with garlic-rosemary Oil or 4 purchased naan
Directions
- To prepare the piri piri chicken, in a food processor, blend the chiles, garlic, vinegar, and salt until smooth. With the machine running, gradually add the oil.
- In a large bowl, toss the chicken with 2/3 cup of the piri piri mixture to coat. Cover and refrigerate for at least 30 minutes, and up to one day. Refrigerate the remaining piri piri sauce.
- Prepare a grill for high heat. Thread the chicken pieces onto skewers. Grill the skewers, turning frequently and basting with 1/3 cup of the remaining piri piri sauce, for about 12 minutes, or until the chicken is cooked through and charred in spots.
- Meanwhile, to make the slaw, in a large bowl, combine the cabbage, cucumber, onion, and mint. In a small bowl, whisk the lime zest and juice with the oil to blend. Toss the cabbage mixture with enough dressing to coat. Season to taste with salt.
- To serve, divide the chicken skewers, slaw, and flatbreads among four plates. Serve the remaining piri piri sauce alongside.
