The peri peri (also known as African bird's
eye pepper) is one hot pepper and contributes a fair amount of
heat to the marianade/basting sauce in this recipe courtesy of
'Barbecue America's' Rick Browne.
Peri
Peri Chicken Thighs
- 1 cup regular or low sodium
soy sauce
- 1/8 cup peri peri peppers
or 1 medium jalapeno pepper
- 1/4 cup regular or low
sodium teriyaki sauce
- 2 cloves garlic, minced
- 3 tablespoons brown sugar,
packed
- 1 tablespoon honey
- 1/4 cup orange marmalade
- 1/2 teaspoon cayenne pepper
- 2 pounds chicken thighs
(can use boneless, skinless) or chicken breasts (4 to 6 thighs
or breasts)
- 1 (22-ounce) can BUSH'S®
Smokehouse Tradition Grillin' Beans™
- Combine sauce ingredients
and mix thoroughly; add chicken and marinate in the refrigerator
for 2 to 4 hours.
- Drain chicken and pour
marinade into a saucepan. Boil for 10 to 15 minutes then use
as a baste for the chicken.
- Preheat grill to medium
heat (300°F to 350°F | 160°C to 175°C).
Place chicken on grill, turning and basting often, and grill
until skin and chicken is crisply browned all over. Chicken should
be browned yet moist when done.
- Serve with Smokehouse
Tradition Grillin' Beans.
Makes 4 servings.
Recipe and photograph provided
courtesy of Bush's Beans, through ECES, Inc., Electronic Color
Editorial Services.
