Grilled Peri Peri Chicken Recipe:
A Sunday brunch to impress, Grilled Chicken with hot peri peri sauce served with a quick grilled cheesy potato and French beans.
This Sunday was about guests, both friends and family who are foodies themselves, so it clearly called for showing off my skills a bit. But then, with the holiday planning and a few other pressing works I needed to plan a meal that wouldn’t require standing in the kitchen entire morning stirring the spatula. So grilling or baking was my best bet and I chose the former, I simply marinated chicken the night before and in no time grilled it before serving. To add a spicy twist to the chicken I used Bando’s Hot Peri Peri sauce (I strongly recommend it), deriving my inspiration from a Peri Peri chicken recipe served at Big Chill (one of Delhi’s favorite Continental & Italian Café). Marinating overnight resulted in a succulent and juicy chicken that I served with some French beans and a quick grilled cheesy potato recipe. The verdict however was more than overwhelming and flattering, for my grilled chicken turned out both juicy and spicy and was served with the right classic accompaniments that one can never go wrong with.
Ingredients (Serves 4 for mains and 8 for 1st course):
- 4 boneless Chicken breasts
- A handful of rosemary leaves
- 3-4 tbsp Olive oil
- 4 + 2 tbsp Hot Peri Peri sauce (Try Bandos)
- 1 tbsp Black Pepper coarsely crushed
- 250 gms French beans, ends trimmed and par boiled for 2-3 minutes with a little salt
- Salt to taste
For the Grilled Cheesy Potato:
- 4-5 large par boiled potatoes
- 2 tbsp butter
- 1 tbsp extra virgin olive oil
- 150 gms Cheese (Firm Mozzarella)
- Salt and pepper
- Cut each breast pieces into two flat halves and pound with a meat mallet (or hammer) or any other equipment like a pestle or even the rolling pin. Even out the breasts and then sprinkle salt evenly on both sides. Then rub ½ tbsp of the peri peri sauce on both the sides, followed with a drizzle of 2 tbsp of olive oil, roughly torn rosemary leaves and cracked black pepper. Stack up the pieces in fridge container and let it marinate in the fridge overnight or atleast 2-3 hours.
- Keep the marinated chicken out of the fridge about an hour before baking. While the chicken comes down to room temperature, boil the French beans and make the grilled cheesy potato as per the below instructions.
- To grill the chicken, generously brush the grill (a garden grill or gas top grill pan) and cook on base side first for 2-3 minutes and scoop 1/4th tbsp Peri Peri sauce on the top of each skin side before flipping over and grilling for another 2 minutes or just till the inside is no more pink. Quickly toss the French beans in the same pan and serve with grilled chicken and Cheesy potatoes.
Grilled Cheesy Potato:
- Heat the oven to 200 oC. Cut the boiled potatoes into thick chunky rounds, dress it with salt and pepper.
- Arrange the potatoes slices overlapping each other in a baking dish; pour olive oil and butter all over them. Finally cover up with grated cheese and grill until the cheese melts and is browned on the top. Allow to rest for 5 minutes before serving.
Dos and Don’ts:
- Do not overcook the chicken for it may turn dry, only 2 -3 minutes on each side should be enough to get a juicy grilled meat.
- Add extra tsp butter to the grilled potatoes if you like.
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