Piri-piri Chicken Skewers with Peppers
Piri-piri Chicken Skewers with Peppers
Ingredients
For the Piri-piri Marinade
- 4 piri-piri peppers, stems removed, roughly chopped (adjust to taste for heat)
- 3 cloves garlic, peeled
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice, freshly squeezed
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
For the Skewers
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 red bell pepper, cored, seeded, and cut into 1-inch pieces
- 1 yellow bell pepper, cored, seeded, and cut into 1-inch pieces
- 1/2 red onion, cut into 1-inch pieces
- 8 wooden or metal skewers, if using wooden, soak in water for 30 minutes prior to use
Instructions
- 1
Prepare the Piri-piri Marinade: In a small food processor or blender, combine the piri-piri peppers, garlic, olive oil, red wine vinegar, lemon juice, smoked paprika, dried oregano, kosher salt, and black pepper. Process until the mixture is smooth.
⏱️ 5 min
- 2
Marinate the Chicken: Place the cut chicken thigh pieces in a medium-sized bowl. Pour half of the prepared piri-piri marinade over the chicken and toss to coat evenly. Reserve the remaining half of the marinade for basting later. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours, to allow the flavors to meld.
⏱️ 5 min
- 3
Prepare Vegetables: While the chicken is marinating, prepare the red and yellow bell peppers and red onion by cutting them into 1-inch pieces, ensuring they are roughly the same size as the chicken pieces for even cooking.
⏱️ 5 min
- 4
Preheat Grill or Oven: Preheat an outdoor grill to medium-high heat (about 400°F). If baking, preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or foil for easier cleanup.
⏱️ 10 min•🌡️ 400
- 5
Assemble Skewers: Thread the marinated chicken pieces, red bell pepper, yellow bell pepper, and red onion alternately onto the prepared skewers. Try to distribute the ingredients evenly among the 8 skewers.
⏱️ 10 min
- 6
Cook the Skewers: - **Grilling Method**: Place the skewers on the preheated grill. Grill for 15-20 minutes, turning occasionally, until the chicken is cooked through and the vegetables are tender-crisp with nice char marks. Baste the skewers with the reserved marinade during the last 5-7 minutes of cooking. - **Baking Method**: Arrange the skewers on the prepared baking sheet. Bake for 20-25 minutes, turning halfway through, until the chicken is cooked through and the vegetables are tender. Baste with the reserved marinade during the last 10 minutes of baking.
⏱️ 20 min
- 7
Serve: Carefully remove the cooked skewers from the grill or oven. Let them rest for a few minutes before serving hot. Enjoy your flavorful Piri-piri Chicken Skewers!
Kitchen Tools
Nutrition Facts (per serving)
Piri-piri Chicken Skewers with Peppers
Ingredients
For the Piri-piri Marinade
- 4 piri-piri peppers, stems removed, roughly chopped (adjust to taste for heat)
- 3 cloves garlic, peeled
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice, freshly squeezed
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
For the Skewers
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 red bell pepper, cored, seeded, and cut into 1-inch pieces
- 1 yellow bell pepper, cored, seeded, and cut into 1-inch pieces
- 1/2 red onion, cut into 1-inch pieces
- 8 wooden or metal skewers, if using wooden, soak in water for 30 minutes prior to use
Instructions
- 1
Prepare the Piri-piri Marinade: In a small food processor or blender, combine the piri-piri peppers, garlic, olive oil, red wine vinegar, lemon juice, smoked paprika, dried oregano, kosher salt, and black pepper. Process until the mixture is smooth.
⏱️ 5 min - 2
Marinate the Chicken: Place the cut chicken thigh pieces in a medium-sized bowl. Pour half of the prepared piri-piri marinade over the chicken and toss to coat evenly. Reserve the remaining half of the marinade for basting later. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours, to allow the flavors to meld.
⏱️ 5 min - 3
Prepare Vegetables: While the chicken is marinating, prepare the red and yellow bell peppers and red onion by cutting them into 1-inch pieces, ensuring they are roughly the same size as the chicken pieces for even cooking.
⏱️ 5 min - 4
Preheat Grill or Oven: Preheat an outdoor grill to medium-high heat (about 400°F). If baking, preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or foil for easier cleanup.
⏱️ 10 min•🌡️ 400 - 5
Assemble Skewers: Thread the marinated chicken pieces, red bell pepper, yellow bell pepper, and red onion alternately onto the prepared skewers. Try to distribute the ingredients evenly among the 8 skewers.
⏱️ 10 min - 6
Cook the Skewers: - **Grilling Method**: Place the skewers on the preheated grill. Grill for 15-20 minutes, turning occasionally, until the chicken is cooked through and the vegetables are tender-crisp with nice char marks. Baste the skewers with the reserved marinade during the last 5-7 minutes of cooking. - **Baking Method**: Arrange the skewers on the prepared baking sheet. Bake for 20-25 minutes, turning halfway through, until the chicken is cooked through and the vegetables are tender. Baste with the reserved marinade during the last 10 minutes of baking.
⏱️ 20 min - 7
Serve: Carefully remove the cooked skewers from the grill or oven. Let them rest for a few minutes before serving hot. Enjoy your flavorful Piri-piri Chicken Skewers!