Pili Pili Chicken recipe

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Ingredients

3 teaspoons garlic paste, divided
2 teaspoons lemon juice
1 teaspoon salt
4 (5 ounce) skinless, boneless chicken breasts
¼ cup vegetable oil
2 cups water, divided
¼ cup white vinegar
2 tablespoons tomato paste
4 teaspoons paprika
4 teaspoons ground black pepper
2 teaspoons ginger

Nutrition Info

395.4 calories
carbohydrate: 13.1 g
cholesterol: 80.5 mg
fat: 26.5 g
fiber: 2.1 g
protein: 24.5 g
saturatedFat: 5.5 g
servingSize: -
sodium: 1039.3 mg
sugar: 1.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix 1 teaspoon garlic paste, lemon juice, and salt together in a bowl. Place chicken breasts in a baking pan, spread evenly with the garlic mixture, and refrigerate 2 hours to overnight.

  2. Preheat the oven to 400 degrees F (200 degrees C).

  3. Preheat an outdoor grill for high heat and lightly oil the grate.

  4. Pour oil on marinated chicken in the baking pan. Add 1 cup water and cover baking pan with a lid or aluminum foil.

  5. Bake chicken in the preheated oven until no longer pink in the center and juices run clear, about 20 minutes. Drain and reserve juices in a saucepan.

  6. Transfer baked chicken to the grill. Cook until grill marks have formed on all sides, 3 to 5 minutes.

  7. Add remaining 1 cup water, remaining 2 teaspoons garlic paste, vinegar, tomato paste, paprika, black pepper, and ginger to the saucepan with the reserved chicken juices. Bring to a boil and cook sauce until slightly thickened, 3 to 5 minutes. Add additional tomato paste to reduce spiciness, if desired.

  8. Dip cooked chicken breasts into sauce and use remaining sauce as gravy for side dishes.

Recipe Yield

4 servings

Recipe Note

Spicy-spicy African chicken pili pili is great served with spiced corn and dill rice pilaf.

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