Big Green Egg Peri Peri Chicken

In searching for a rich ethnic dish to grill I initially struggled to settle on a specific corner of the world. I was able to draw inspiration from the recent passing of my hometown legend Muhammad Ali a few weeks ago. While watching Will Smith’s Oscar winning performance in Ali I came to the realization that there just doesn’t seem to be adduce coverage of some of the wonderful and fragrant dishes that are indigenous to the continent of Africa.

Ingredients:

Whole Chicken

Paprika
Hot Hungarian Paprika
Lemon Juice
Garlic
Coriander
Ginger
Kosher Salt

Brown Rice
Cilantro

Big Green Egg Peri Peri Chicken

Directions

1. Start by squeezing the juice from two whole large lemons.

2. Pour the lemon juice into a large mixing bowl.

3. Add equal amounts of hot Hungarian paprika and regular Hungarian paprika to the mixing bowl.

4. Add coriander to the mixing bowl along with the kosher salt.

5. In a food processor puree the garlic and fresh ginger, then add them both to the mixing bowl.

6. Mix all of the ingredients together until a rich red colored paste like substance is formed.

7. Add the red paste to a large zip lock bag then add in the various pieces of chicken. Make sure to massage the paste into and onto each piece of chicken in the zip lock bag.

8. Allow the chicken to marinade for at least 24 hours.

9. Heat the grill to roughly 500 degrees fahrenheit.

10. Using a cast iron grill grate > Buy Now at Amazon grill the chicken over high heat making sure to flip frequently after the first five minutes.

11. The chicken is done once the juices run clear.

12. Cook the brown rice according to the directions on the package.

13. Once the brown rice is finished cooking add in one bunch of chopped cilantro and mix well.

14. Serve the chicken over cooked brown rice and cilantro.

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