Spicy-spicy African chicken pili pili is great served with spiced corn and dill rice pilaf .



Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Mix 1 teaspoon garlic paste, lemon juice, and salt together in a bowl. Place chicken breasts in a baking pan, spread evenly with the garlic mixture, and refrigerate 2 hours to overnight.

  • Preheat the oven to 400 degrees F (200 degrees C).

  • Preheat an outdoor grill for high heat and lightly oil the grate.

  • Pour oil on marinated chicken in the baking pan. Add 1 cup water and cover baking pan with a lid or aluminum foil.

  • Bake chicken in the preheated oven until no longer pink in the center and juices run clear, about 20 minutes. Drain and reserve juices in a saucepan.

  • Transfer baked chicken to the grill. Cook until grill marks have formed on all sides, 3 to 5 minutes.

  • Add remaining 1 cup water, remaining 2 teaspoons garlic paste, vinegar, tomato paste, paprika, black pepper, and ginger to the saucepan with the reserved chicken juices. Bring to a boil and cook sauce until slightly thickened, 3 to 5 minutes. Add additional tomato paste to reduce spiciness, if desired.

  • Dip cooked chicken breasts into sauce and use remaining sauce as gravy for side dishes.

Cook's Note:

To make individual portions, divide gravy into four 2-ounce portion cups. Divide chicken and side dishes of rice and corn into 4 containers and add the portion cups of sauce.

Nutrition Facts

395 calories; 26.5 g total fat; 81 mg cholesterol; 1039 mg sodium. 13.1 g carbohydrates; 24.5 g protein; Full Nutrition