Peri Peri Marinated Chicken Skewers are spicy, tangy, and super tender thanks to an easy chili and roasted red pepper marinade. The chargrilled skewers are served over a lemon-infused yogurt sauce, more spicy peri peri sauce, and plenty of chewy naan bread.
Course Main Course
Keyword peri peri chicken, peri peri marinated chicken, spicy chicken, african chicken
1 1/4lbschicken tenders, cut into bite-sized pieces
1cupplain Greek yogurt or other plain yogurt
6wooden or metal skewers
naan bread for serving
sweet potato fries for serving
If using wooden skewers, soak in water while the chicken marinates.
Add chilis, roasted red peppers, red wine vinegar, 2 teaspoons lemon juice, olive oil, cilantro, thyme, garlic, smoked paprika, oregano, 1 teaspoon of honey, and 1/2 teaspoon salt to a food processor. Blend until smooth,. Season to taste with salt and pepper.
Add the chicken to a shallow baking dish or large ziplock bag. Add HALF of the marinade to the chicken. Reserve the remaining half in a small bowl. Toss the chicken in the marinade. Let the chicken marinate for at least one and up to two hours.
Preheat the grill, you want to it to be at about 400-425 degrees. Skewer the chicken on to the six skewers. Sprinkle with a little bit of salt. Grill the chicken until charred and cooked through, about 15 minutes. Be sure to turn a few times while cooking.
While the chicken grills, whisk the yogurt with the remaining 4 teaspoons of lemon juice (1 tablespoon plus 1 teaspoon), 2 teaspoons honey, and 1/4 teaspoon salt. Season to taste with salt and pepper. Warm naan.
To serve. Spoon the yogurt sauce on the bottom of the plate. Top with 1-2 chicken skewers. Drizzle with extra peri peri sauce and yogurt if desired. Serve with naan.
If using wooden skewers, be sure to soak them in water for at least one hour before grilling. I like to soak them right when I marinate the chicken.