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Ingredientes
- 1/4 c. Fresh lime juice
- 2 Tbsp. Cider vinegar
- 1/2 tsp Paprika
- 1/4 tsp Angostura bitters
- 1 tsp Warm pepper sauce, or possibly to taste
- 1 x Dry warm red chili
- 1 x Fresh chili (such as jalapeno)
- 2 x Cloves garlic
- 2 lb Whole chicken breast, with skin and bone
Direcciones
- Combine the lime juice, vinegar, paprika, bitters and warm pepper sauce in a glass baking dish.
- Wearing kitchen gloves, split the dry 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 possibly an electric spice grinder. Add in the paste to the lime mix in the baking dish and combine.
- Toss the chicken pcs and swish them in the marinade till they are completely coated. Cover and let marinate overnight in the refrigerator.
- Remove the chicken from the marinade and grill or possibly broil till cooked through and burnished, about 20 min 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 warm with chilled orange sections and plenty of napkins.
- Makes 4 servings.
- NOTE: "Peri-peri, the national warm sauce of Zimbabwe, is an ancestor of many of our Acadian (and other southern) warm sauces. It enhances lamb, beef and fish as well as chicken, and a splash in the glass makes a mean Bloody Mary."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 207g | |
| Recipe makes 4 servings | |
| Calories 320 | |
| Calories from Fat 152 | 48% |
| Total Fat 16.84g | 21% |
| Saturated Fat 4.84g | 19% |
| Trans Fat 0.22g | |
| Cholesterol 116mg | 39% |
| Sodium 123mg | 5% |
| Potassium 435mg | 12% |
| Total Carbs 1.93g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.33g | 0% |
| Protein 38.03g | 61% |
