Piri Piri Chicken Skewers
Preparation: 3 hours
Oven: 15 minutes
–1/2 cup roughly chopped roasted red pepper
–1 tbsp red wine vinegar
–2 tbsp lemon juice, divided
–1/4 cup olive oil
–1/4 cup loosely packed cilantro leaves
-3 sprigs thyme, leaves removed
-1 large garlic clove
-1/2 tsp smoked paprika
-1/2 tsp dried oregano leaves
-1 tbsp honey, divided
-3/4 teaspoon kosher salt, divided
-1 1/4 lbs chicken tenders, cut into bite-sized pieces
-1 cup plain Greek yogurt
-6 wooden or metal skewers
-naan bread for serving
-sweet potato fries for serving
If using wooden skewers, soak in water while the chicken marinates.
Add chilis, roasted red peppers, red wine vinegar, 2 teaspoons lemon juice, olive oil, cilantro, thyme, garlic, smoked paprika, oregano, 1 teaspoon of honey, and 1/2 teaspoon salt to a food processor. Blend until smooth. Season to taste with salt and pepper.
Add the chicken to a shallow baking dish or large Ziplock bag. Add half of the marinade to the chicken. Reserve the remaining half in a small bowl. Toss the chicken in the marinade. Let the chicken marinate for at least one and up to two hours.
Preheat the grill, you want to it to be at about 400-425 degrees. Skewer the chicken on to the six skewers. Sprinkle with a little bit of salt. Grill the chicken until charred and cooked through, about 15 minutes. Be sure to turn a few times while cooking.
While the chicken grills, whisk the yogurt with the remaining 4 teaspoons of lemon juice (1 tablespoon plus 1 teaspoon), 2 teaspoons honey, and 1/4 teaspoon salt. Season to taste with salt and pepper. Warm naan.
To serve. Spoon the yogurt sauce on the bottom of the plate. Top with 1-2 chicken skewers. Drizzle with extra Piri Piri sauce and yogurt if desired. Serve with naan.
Note: If using wooden skewers, be sure to soak them in water for at least one hour before grilling.