Cooking with Chef Hermann: Grilled Piri-Piri Chicken Skewers

Grilled Piri-Piri Chicken Skewers

Ingredients:

• 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

Directions:

Marinade:

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.