Name: Grilled Peri-Peri Chicken Thighs with Rice & Pickled Cucumbers
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ cups basmati rice; 710 ml chicken or vegetable broth; 1.36 kg chicken thighs, boneless skinless; 2 small bunches cilantro; 3 English cucumbers; 6 cloves garlic; 6 red chili peppers; 2 shallots; black pepper; extra virgin olive oil; honey; red wine vinegar; salt; smoked paprika

Grilled Peri-Peri Chicken Thighs with Rice & Pickled CucumbersGrilled Peri-Peri Chicken Thighs with Rice & Pickled Cucumbers — a 40-minute dinner recipe with 14 ingredients, serving 6.Ingredients

1 ½ cups basmati rice

710 ml chicken or vegetable broth

1.36 kg chicken thighs, boneless skinless

2 small bunches cilantro

3 English cucumbers

6 cloves garlic

6 red chili peppers

2 shallots

black pepper

extra virgin olive oil

honey

red wine vinegar

salt

smoked paprika

Instructions

Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a medium saucepan. Add broth and bring the mixture to a boil over high heat.

Meanwhile, wash and dry the fresh produce.

Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce heat to low. Cook rice until liquid is fully absorbed, 15-18 minutes. Once done, remove rice from the heat and let it stand, still covered, for 5 minutes.

While the rice is cooking, place vinegar, honey, and salt in a large bowl. Whisk to combine the pickling liquid.

Trim and slice cucumbers crosswise into thin rounds. Add to the bowl with the pickling liquid.

Peel, halve, and slice shallots crosswise into thin half-moons. Add to the bowl, stir to combine, and set aside.

Halve chili peppers lengthwise; seed and remove ribs with a spoon to reduce spice level. Place in a blender. (Be careful with chilis; do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.)

Shave cilantro leaves off the stems; discard stems and add leaves to the blender.

Peel garlic. Add to the blender along with oil, vinegar, and spices. Blend on high until peri-peri sauce is smooth. Transfer to another large bowl.

Pat the chicken thighs dry with paper towels and add to the bowl with the sauce; turn to coat.

Preheat a grill pan, outdoor grill, or regular skillet over medium-high heat.

Once the pan is hot, working in batches if necessary, add chicken and grill until charred and cooked through, 3-4 minutes per side. Remove from heat.

To serve, divide rice, chicken, and pickled cucumbers between plates. Enjoy!

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