- 4
- 20 mins
- 35 mins
Ingredients
- For the Piri Piri Chicken:
- 6 red Fresno chiles, roughly 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, plus 1 tablespoon for grilling
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch chunks
- 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 cucumber, halved lengthwise and thinly sliced on an angle (about 3/4 cup)
- 1/4 white onion, very thinly sliced (about 1/4 cup)
- 1/4 cup loosely packed fresh mint leaves, thinly sliced
- 2 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 1 tablespoon finely grated lime zest
- Kosher salt, to taste
- Grilled flatbreads
Preparation
Step 1
1. Make the piri piri chicken: In a food processor, combine the chiles, garlic, vinegar and salt. Pulse until finely minced. With the machine running, add ⅔ cup of olive oil and pulse until smooth. Set aside.
2. In a large bowl, toss the chicken with ⅔ cup of the piri piri mixture to coat. Cover and chill for at least 30 minutes or preferably overnight. Cover and chill the remaining piri piri sauce.
3. Prepare a grill for medium-hot heat or place a grill pan over medium-high heat. Thread 4 to 5 pieces of chicken onto each skewer.
4. Using a pastry brush, coat the grill with the remaining tablespoon of oil.
5. Grill the chicken, turning and basting often with the remaining ⅓ cup of sauce, until the chicken is cooked through and charred in spots, 12 to 15 minutes.
6. Meanwhile, make the cabbage and cucumber slaw: In a large mixing bowl, toss the cabbage, cucumber, onion, mint, olive oil, lime juice and zest. Season with salt.
7. To serve, divide the chicken skewers, slaw and flatbreads among 4 plates. Serve the remaining piri piri sauce alongside for dipping.