Chicken Peri-Peri Sauce

Yields:	4 servings
Rate this Recipe

	Preparation	20 minutes
	Cooking	40 minutes
	Ready In	8 hours

Ingredients

1/4	cup	lime juice
2	tablespoons	cider vinegar
1/2	teaspoon	paprika
1/4	teaspoon	angostura bitters
1	teaspoon	red hot pepper sauce (eg. Tabasco)	or to taste
1	each	dried red chiles
1	each	hot chili peppers	fresh, such as jalapeno
2	cloves	garlic
2	pounds	chicken breast	with skin and bone

Directions

Combine the lime juice, vinegar, paprika, bitters and hot pepper sauce in a glass baking dish.

Wearing kitchen gloves, split the dried chili with a sharp paring knife and remove the seeds.

Do the same with the jalapeno pepper.

Mash the peppers with the garlic into a smooth paste using a mortar or an electric spice grinder.

Add the paste to the lime mixture in the baking dish and combine.

Toss the chicken pieces and swish them in the marinade until they are completely coated.

Cover and let marinate overnight in the refrigerator.

Remove the chicken from the marinade and grill or broil until cooked through and burnished, about 20 minutes on each side.

Baste frequently with the marinade.

If the chicken looks like it is beginning to burn, move it farther away from the heat source.

Serve hot with chilled orange sections and plenty of napkins.

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Member Review

Apple French Toast Strata

This was very good, and easy to make. Everyone at work loved it when I brought it to our potluck. I would suggest soaking the top layer of bread cubes in the egg mixture before putting them on top of the other layers, otherwise it's hard to get all of them covered. I might cut down a little on the cream cheese, too. It was a little rich. Otherwise, it was wonderful!

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