How to Make Piri-Piri Chicken
Step #1: In a large bowl, whisk together everything except for the chicken. Add the chicken and toss with tongs to coat in the marinade. Cover with plastic wrap and refrigerate overnight, or for at least three hours. The chicken is typically marinated in a sauce made from these African bird’s eye chilies, but since those are hard to find, we are using ground black pepper and cayenne pepper for the heat. For an extra zing, drizzle fresh lemon or lime juice over the chicken. And don’t forget to serve it with lemon wedges on the side, allowing you to squeeze some citrusy goodness over your dish. Step #2: When ready to cook, preheat your oven to 350 degrees Fahrenheit (approximately 177 degrees Celsius). Heat an oven-safe cast-iron skillet over medium-high heat until very hot. Use tongs to transfer the chicken breasts out of the bowl and into the pan, reserving the marinade. Let cook for two or three minutes per side, until nice and browned. To reheat, thaw frozen chicken in the fridge if necessary, then warm it in the oven at 350°F (175°C) until heated through, which usually takes about 10-15 minutes. Avoid microwaving as it can dry out the chicken and unevenly heat it.
