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Cooking with Chef Hermann: Grilled Piri-Piri Chicken Skewers

Grilled Piri-Piri Chicken Skewers


  • 1 red bell pepper, de-seeded
  • ½ C cilantro leaves
  • 1 shallot, chopped
  • 2 TB red wine vinegar
  • 2 TB Olive oil
  • 1 TB paprika
  • 2 garlic cloves, minced
  • 2 piri-piri or Birdseye peppers
  • 1 ½ tsp oregano
  • Salt
  • 1 ½ lb boneless chicken thighs
  • 8 mini bell peppers, assorted colors
  • 12 wooden skewers, soaked in cold water



Place Red Bell Pepper, cilantro, shallot, garlic, vinegar, olive oil, and salt in blender.  Puree until smooth.  Reserve ½ C.  Place chicken in remaining sauce and chill 1-3 hours.

Heat grill to 450, brushing grate with oil.

Thread skewers with the chicken, alternating with the mini bell peppers and Piri-Piri (or Birds eye) peppers.  Grill skewers until cooked through, about 8 minutes.  Transfer to platter and brush on reserved sauce, sprinkle with more cilantro leaves.