Peri Peri Chicken Thighs
The peri peri (also known as African bird's eye pepper) is one hot pepper and contributes a fair amount of heat to the marinade/basting sauce in this recipe courtesy of 'Barbecue America's' Rick Browne.
1 cup regular or low sodium soy sauce
1/8 cup peri peri peppers or 1 medium jalapeño 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™ for accompaniment
- 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.