Grilled Peri Peri Chicken Kabobs with Roasted Potatoes and Green Chili Sauce Recipe
In answer to a number of Sauce and Sensibility readers who have kindly asked for new posts…we are back! By way of explanation, Bob and I took a brief sabbatical while we adjusted to a new culinary lifestyle. This change is in the wake of our eldest son leaving for college and our younger being so involved with school, sports and activities that we barely see him at mealtimes. The new normal that has evolved is suiting us just fine, and so we’re now looking forward to getting back to blogging with me in the kitchen and Bob behind the camera. Without further ado, today’s recipe is a really nicely flavored Portuguese recipe for chicken (or I suppose any meat or fish would be good this way…). The Portuguese part is the smoked paprika I think, otherwise this isn’t unlike many other marinades you may come across. The accompanying potatoes are also easy and good—and the special part is the chili sauce, which is wonderful on the side and afterwards on sandwiches if you have leftovers. If you like to turn up the heat, use jalapeno or another spicier chili—lots of room for personal expression here. This is a low stress dish—I put the chicken in to marinate several hours before dinner—and an hour or so before, I thread the skewers, and prepare the potatoes. The sauce can me made anytime during the process, even the day before. Please enjoy.
Grilled Peri Peri Chicken Kabobs with Roasted Potatoes and Green Chili Sauce Serves 4 generously
Ingredients for the Kabobs:
- 1-½ pounds boneless, skinless chicken breasts, cut into 1-½ inch cubes
- 6 cloves garlic, peeled and smashed
- 1 teaspoon red pepper flakes
- 2 tablespoons smoked paprika
- ½ cup freshly squeezed lemon juice
- 2 tablespoon red wine vinegar
- ½ cup olive oil
- 1 ½ teaspoons kosher salt
- ½ teaspoon coarsely ground black pepper
- To prepare the Kabobs:
- Place the chicken in a non-reactive bowl. Combine the remaining ingredients in a food processor and process until emulsified. Reserve about ¼ cup of the marinade to baste the chicken while grilling. Pour the remaining marinade over the chicken and let stand in the refrigerator for at least 1 and up to 4 hours. Thread the chicken pieces onto skewers. Preheat the grill or a grill pan to medium high heat. Grill the kabobs for 5 to 6 minutes per side or until done. (To test for doneness, pierce with a fork and look for the juices to run clear.)
- Ingredients for the Potatoes:
- 1 ½ pounds small white or red potatoes
- 1 teaspoon fresh thyme leaves
- 2 Tablespoons olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon coarsely ground black pepper
- To prepare the Roast Potatoes:
- Preheat the oven to 375 degrees. Cut the potatoes into halves or quarters as you like and toss them with the thyme, oil, salt and pepper. Put them on a baking sheet in a single layer and roast for 30 minutes. Turn and toss and continue to roast for another 15 to 20 minutes until they are nicely browned.
- Ingredients for the Green Chili Sauce:
- 2 Serrano chilies, stemmed, seeded and roughly chopped
- 1 cup cilantro leaves
- 1 Tablespoon olive oil
- 2 tablespoons lemon juice
- 2/3 cup mayonnaise
- ½ cup sour cream
- ½ teaspoon kosher salt
- ¼ teaspoon coarsely ground black pepper
- To prepare the Green Chili Sauce:
Put the Serrano chilies, cilantro leaves, olive oil, lemon juice, salt and pepper in a food processor and process to a paste. Add the mayonnaise and sour cream and pulse until just combined. Taste and correct the salt and pepper if needed.
To serve: Arrange a dish with the kabobs and potatoes and serve the sauce separately.
Tags: Chicken, kabobs, main dish, peri peri chicken