Friday , 19 January 2018

Piri-Piri Marinated Chicken with Avocado, Tomato and Egg Salad

I think I’ve mentioned before that I participate in this fun blog hop called Cook Around the Globe.

In this one, the owner of the blog hop will pick a country or region and then we attempt dishes from that region.

This time she picked West Africa which I admit I’m extremely unfamiliar with.  I’ve eaten and enjoyed Ethiopian at restaurants but once we start heading to Sierra Leone, Senegal and Mozambique I’m completely at a loss.

But hey, it’s a new adventure right?

A few weeks ago I had actually made a West African inspired stew but ended up not posting it.  It wasn’t bad, it just wasn’t particularly good either; it just kind of…was.  So you can imagine my trepidation at attempting another West African dish whether it was Western, Eastern, or Northern!

So I settled on making piri-piri by way of Mozambique which is a sauce named after a local chili, piri or pili as its called, known for its heat.  Usually piri-piri is used as a sauce afterward, but I wanted to marinate the chicken and really give it a chance to absorb some of the flavor.

The salad is inspired by a Sengalese recipe and acts as a cooling counterpoint to the spicy piri-piri.

I ended up using a package of dried hot New Mexican chilies since for whatever reason my grocery randomly didn’t have fresh.  As a bonus though, it makes it way more accessible to people who want to give this recipe a shot.

Piri Piri Marinated Chicken with Avocado, Tomato and Egg Salad

Prep Time: 12 hours, 20 minutes

Cook Time: 14 minutes

Servings: 4

Piri Piri Marinated Chicken with Avocado, Tomato and Egg Salad

12 hours of the prep time is marinating or inactive time. Once the chicken is marinated the rest of the recipe goes together in a flash.


    For the Piri-Piri Chicken Marinade
  • 10 – 12 dried hot New Mexican chilies (for less heat, use the mild kind and make sure to remove all of the seeds)
  • 2 cups boiling water
  • 2 Tbsp olive oil
  • ½ cup onion, chopped
  • 3 cloves of garlic, chopped
  • 1 Tbsp fresh minced ginger
  • 2 Tbsp lime juice
  • ½ Tbsp white wine vinegar (or if you’re out of it like me use rice vinegar)
  • ½ Tbsp paprika
  • 2 tsp brown sugar
  • 1 tsp oregano
  • ½ tsp kosher salt
  • 1 lb boneless, skinless chicken thighs
  • 2 cups cooked rice (I used brown basmati)
  • For the Avocado, Tomato and Egg Salad
  • 2 cups of chopped romaine lettuce
  • 1 small avocado, diced
  • 2 medium tomatoes, de-seeded and diced
  • 1 hard boiled egg, peeled and diced
  • 1 ½ Tbsp lemon juice
  • 1 ½ Tbsp olive oil
  • 1 Tbsp minced cilantro,
  • Salt and pepper to taste


    To Cook the Chicken
  1. Place the dried chilies in a large glass bowl. Pour boiling water over chilies and weigh down with a plate to ensure the peppers have fully submerged. Allow to sit for 45 minutes until rehydrated and cool enough to handle.
  2. Pound chicken until about 1/8 – ¼ inch thick.
  3. Drain water. Put on gloves (highly recommended so you don’t get a hot pepper burn!) Cut the stems off cooled chilies, and shake out seeds if you want less heat. Roughly chop (or just use your hands to pull apart). Place into food processor.
  4. Heat 2 tbsp oil in a medium skillet over medium high heat. Sauté onion for 2 – 3 minutes or until softened. Add in garlic and ginger and continue to sauté for another minute or until fragrant. Pour into food processor, including any oil in the pan.
  5. Add the rest of ingredients (lime juice through salt) into food processor and process until smooth. Allow to cool then place chicken in marinade and marinate overnight.
  6. When it’s time to cook the chicken, preheat grill to medium/medium high. Cook for 6 – 7 minutes per side or until 170 degrees F. Let rest for at least 5 minutes before serving over rice.
  7. To Make the Salad
  8. Combine lemon juice, olive oil, cilantro, salt and pepper and mix until well combined.
  9. Toss dressing with avocado, tomato and hard boiled egg.
  10. Place salad on top of chopped lettuce.

When I originally made this I used 5 hot New Mexican chilies and 5 mild New Mexican chilies and kept all of the seeds.  For my tastes, it was extremely mild and the spirit of piri-piri sauce is hot and spicy.

Next time I make this (and I’ll definitely make this again), I’ll use all hot New Mexican chilies and may even throw in a fresh habanero to really kick it up.

The salad doesn’t sound like the most appetizing but it was surprisingly tasty for such a simple mix.  The creaminess from the egg works really well with the rest of the ingredients.

Overall, we thoroughly enjoyed this dinner (and the lunches it made for the next day).

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  1. Everything on the plate sound interesting,chicken avocado,,,looks yummy to me 🙂
    Ridwan recently posted..Cooking & EventMy Profile

  2. I want this extra hot, lucky we have Nandos nearby so I can have a quick dose of piri piri when I crave for it.
    Raymund recently posted..California RollMy Profile

  3. Wow – that looks delicious! I wouldn’t have been able to handle all the chilies, but I sure would like to have tried!
    Ann recently posted..Cherry Walnut Pancakes with Maple Yogurt CremeMy Profile

  4. I love the flavors in the chicken. The salad looks good with it, a salad like that goes so nicely with the heat of the chicken dish. Looks delicious!

  5. I love West African cuisine! Whenever I think of the regions of Africa, I think warm, spicy, deliciousness – ginger, chili, cumin and peanut are some of the ones that come to mind. I love the ingredients in this chicken and will definitely give this one a try – to yummy to pass up. It is beautifully paired with the cooling, soothing flavours in your avocado salad. Gorgeous.
    Kelly recently posted..Warm Mushroom and Toasted Paprika Bean SaladMy Profile

  6. Sounds fantastic! Like you, I’d go for the milder chilies and I really like that you marinaded the chicken to absorb the flavors.
    Kristi Rimkus recently posted..Remember Yogurt Cheese? Mango MousseMy Profile

  7. I bet you already knew I would LOVE this recipe! 🙂 Love the use of the NM Red chiles. I’m going to add this to my chile wrap-up if you don’t mind. Your marinade looks fantastic and the results – give me some NOW! Great complementary salad!
    mjskit recently posted..Garlic SoupMy Profile

  8. Thanks for participating in Cook Around the Globe. I found a lot of hot sauces when checking out the different West African kitchens. Unfortunately, HubbyGrouch has a very low tolerance for spicy food 🙁
    German Mama recently posted..Announcement: "Cook Around the Globe" – November 2011My Profile

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