This deliciously spicy and flame-grilled peri peri chicken is perfect served over some nutty cauliflower rice and wilted escarole. Break out the barbecue for this fantastically simple and healthy African favorite.
Spring has sprung…
Thank goodness we are marching away from winter and into one of my favorite seasons, spring! That means I can break out my grill and start making healthy, flavorful dishes that are quick and easy.
My local Costco had a giant bottle of Nando’s Peri Peri Sauce that was on sale so I checked out the ingredients. To my surprise, there are no artificial ingredients and all of the ingredients are Whole30 compliant, which means they are clean as well! Bonus! So, in my basket the bottle went.
Why make your own when you can buy a clean version…
Seriously? Why would you? I usually make all of my own sauces because I want to avoid all of the *crap* that most sauces are filled with (needless sugar, cheap oils like canola, preservatives). Nando’s brand had none of those. And the flavor is out of this world!!! I’ve cooked the chicken on the stove in a skillet and on the grill and both are wonderful, but the grill is a whole new level. I even poured a bit more sauce on my chicken after I pulled it off the flame.
If you really feel the need to make your own sauce, here are some great recipes to try:
I hope you treat yourself and fire up the barbecue to make this outstanding grilled chicken!!
In a bowl or gallon sized ziplock bag, marinade chicken in Peri Peri sauce for about 30 minutes (no longer than 1 hr.). Pre-heat grill to 400°F- 500°F. Heat avocado oil/ghee in large saute pan over medium heat. Pour frozen cauliflower rice in hot pan and stir. Add salt and pepper to taste. Place chicken on oiled grill (simply dip a paper towel in some high smoke point oil and use tongs to wipe grill with the oiled paper towel). Cook until the internal temperature reaches 155° F, flipping once to cook both sides. Once chicken is cooked, allow it to rest for 10-20 minutes in tented tin foil). Cook cauliflower rice, stirring occasionally, for about 20 minutes, until golden brown (or your personal preference). Lower heat to low and add escarole and peppers. Stir until escarole is wilted and take off heat. To serve, place a bed of cauliflower rice mixture on plate, topped with sliced chicken. Sprinkle radishes and parsley on top. Serve hot.Peri Peri Chicken Cauliflower Rice Bowl
Print Recipe
Ingredients
Instructions
In order to help fund this blog, I have partnered with Amazon’s Affiliate program to provide you with links to products that I use. I receive a small stipend when products are purchased through my links but you are never charged more. I only link to products that I would write about naturally or honestly endorse.
No Comments