How to Make Curtis Stone's Piri Piri Chicken with Slaw
Prep Time:
20 minutes
Cook Time:
15 minutes
Servings:
4 servings
Ingredients
  • 6 red Fresno chiles, roughly chopped
  • 4 red Thai chiles, stemmed
  • 5 garlic cloves
  • ¼ cup red wine vinegar
  • 2½ teaspoons kosher salt
  • ⅔ cup olive oil, plus 1 tablespoon for grilling
  • 1½ pounds boneless, skinless chicken thighs, cut into 1½-inch chunks
  • Bamboo skewers, soaked in water for at least 1 hour, or metal skewers
  • ¼ small head green cabbage, very thinly sliced (about 2½ cups)
  • ¼ English cucumber, halved lengthwise and thinly sliced on an angle (about ¾ cup)
  • ¼ white onion, very thinly sliced (about ¼ cup)
  • ¼ cup loosely packed fresh mint leaves, thinly sliced
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lime juice
  • 1 tablespoon finely grated lime zest
  • Kosher salt, to taste
  • Grilled flatbreads
Directions
  1. Make the piri piri chicken: In a food processor, combine the chiles, garlic, vinegar and salt. Pulse until finely minced. With the machine running, add ⅔ cup of olive oil and pulse until smooth. Set aside.
  2. In a large bowl, toss the chicken with ⅔ cup of the piri piri mixture to coat. Cover and chill for at least 30 minutes or preferably overnight. Cover and chill the remaining piri piri sauce.
  3. Prepare a grill for medium-hot heat or place a grill pan over medium-high heat. Thread 4 to 5 pieces of chicken onto each skewer.
  4. Using a pastry brush, coat the grill with the remaining tablespoon of oil.
  5. Grill the chicken, turning and basting often with the remaining ⅓ cup of sauce, until the chicken is cooked through and charred in spots, 12 to 15 minutes.
  6. Meanwhile, make the cabbage and cucumber slaw: In a large mixing bowl, toss the cabbage, cucumber, onion, mint, olive oil, lime juice and zest. Season with salt.
  7. To serve, divide the chicken skewers, slaw and flatbreads among 4 plates. Serve the remaining piri piri sauce alongside for dipping.