Sous Vide Piri Piri Chicken | America's Test Kitchen

Name: Sous Vide Piri Piri Chicken | America's Test Kitchen
Ingredients: 2–5 arbol chiles, stemmed; 1 shallot, chopped; 2 tablespoons extra-virgin olive oil; 1 tablespoon salt; 1 tablespoon tomato paste; 2 teaspoons sugar; 1½ teaspoons paprika; 1½ teaspoons five-spice powder; 1 teaspoon garlic powder; 1 teaspoon grated lemon zest plus 2 tablespoons juice, plus lemon wedges for serving; ½ teaspoon pepper; ¼ teaspoon cayenne pepper; 2 bay leaves, crumbled; 4 12-ounce bone-in split chicken breasts, trimmed

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This mouthwatering dish has roots in Africa and Portugal. Named after the chile used in the paste, piri piri chicken features grilled chicken that has been marinated overnight.

Keywords

Spanish & Portuguese
Make Ahead
Europe
Africa & Middle-East
Poultry
African
Chicken
Main Courses

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Ingredients

2–5 arbol chiles, stemmed
1 shallot, chopped
2 tablespoons extra-virgin olive oil
1 tablespoon salt
1 tablespoon tomato paste
2 teaspoons sugar
1½ teaspoons paprika
1½ teaspoons five-spice powder
1 teaspoon garlic powder
1 teaspoon grated lemon zest plus 2 tablespoons juice, plus lemon wedges for serving
½ teaspoon pepper
¼ teaspoon cayenne pepper
2 bay leaves, crumbled
4 12-ounce bone-in split chicken breasts, trimmed