I love, love, love Peri Peri! It makes my senses explode with it’s charred and spicy goodness. The marinade is very easy to make and stores well at room temperature (or the refrigerator) – use it for chicken, beef, lamb, even as a salad dressing.
For this recipe, I chose chicken thighs because it is budget-friendly, tender, delicious, and pretty much foolproof. We’re going to skewer them cause any food on a stick instantly translates to fun and festive. Paired with a pepper and tomato flavored cauliflower rice, you will surely impress family and friends for a weekend get together that is tasty, healthy, sugar and gluten-free!
Yields 4 servings of Peri Peri Bowl
The Preparation
Peri Peri Marinade
- 2 medium red chiles
- 1 medium fresh green chile
- 1 teaspoon fresh garlic, minced
- ½ teaspoon salt
- ¼ teaspoon dried oregano
- 1 ½ teaspoons paprika
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
Chicken Skewers
- 24 ounces boneless, skinless chicken thighs
Pepper and Tomato Cauliflower Rice
- 4 tablespoons butter
- 1 medium orange pepper
- 1 medium green onion
- 1 tablespoon tomato paste
- 1 teaspoon paprika
- 16 ounces cauliflower rice
The Execution
1. Using the broil function of your oven (alternatively, you can use the grill), roast the chili peppers until charred. Set aside.
2. In a saucepan, add garlic, salt, and spices. Add oil and vinegar. Turn heat on to medium and simmer for 2-3 minutes.
3. Remove from heat. Add chilies to the oil and allow to steep until cool.
4. Transfer to a blender or food processor and pulse until pureed and homogenous.
5. If using wooden skewers, soak in water for at least one hour. In a ziplock bag, add chicken pieces, then cover with marinade.
6. Seal and refrigerate to marinate for at least one hour, a maximum of 24 hours.
7. Skewer chicken pieces.
8. Grill over coals, basting with marinade leftover in the ziplock bag.
Alternately, place a griddle pan in the oven and preheat to 400 degrees Fahrenheit. Once the oven is at temperature, set timer for 6 minutes. Take the griddle pan out and cook the chicken on the dry griddle pan until seared on both sides. Transfer the chicken to a baking sheet, return to the oven, and roast for 10-15 minutes or until cooked through. Baste halfway with marinade leftover in the ziplock bag.
9. In a skillet over medium heat, melt the butter. Saute bell pepper and white tips of the green onion until aromatic (save the green sections for plating.)
10. Add tomato paste and paprika. Swirl to combine and to toast slightly or for about 30 seconds.
11. Add cauliflower rice. Mix well. Continue to cook until dry.
12. Plate with cauliflower rice on the bottom, chicken on top, and top with remaining green onion slices.
This makes a total of 4 servings of Peri Peri Bowl. Each serving comes out to be 487.25 Calories, 37.5g Fats, 7.25g Net Carbs, and 32.13g Protein.
| Peri Peri Bowl | Calories | Fat(g) | Carbs(g) | Fiber(g) | Net carbs(g) | Protein(g) |
| 2 medium red chiles | 2 | 0 | 0.5 | 0.1 | 0.5 | 0.1 |
| 1 medium fresh green chile | 18 | 0.2 | 4 | 0.7 | 3.3 | 0.8 |
| 1 teaspoon fresh garlic | 4 | 0 | 0.9 | 0.1 | 0.9 | 0.2 |
| 1/4 teaspoon dried oregano | 1 | 0 | 0.2 | 0.2 | 0.1 | 0 |
| 1/4 teaspoon paprika | 10 | 0.4 | 1.9 | 1.2 | 0.7 | 0.5 |
| 3 tablespoons olive oil | 358 | 40.5 | 0 | 0 | 0 | 0 |
| 2 tablespoon red wine vinegar | 6 | 0 | 0.1 | 0 | 0.1 | 0 |
| 24 ounces boneless, skinless chicken thighs | 973 | 60.8 | 0 | 0 | 0 | 115.4 |
| 4 tablespoons butter | 407 | 46 | 0 | 0 | 0 | 0.5 |
| 1 medium orange bell pepper | 32 | 0.2 | 7.7 | 1.4 | 6.3 | 1.1 |
| 1 medium green onion | 5 | 0 | 1.1 | 0.4 | 0.7 | 0.3 |
| 1 tablespoon tomato paste | 13 | 0.1 | 3.1 | 0.7 | 2.4 | 0.7 |
| 1 teaspoon paprika | 6 | 0.3 | 1.2 | 0.8 | 0.4 | 0.3 |
| 16 ounces cauliflower rice | 113 | 1.4 | 22.7 | 9.1 | 13.6 | 8.6 |
| Totals | 1949 | 150 | 43.5 | 14.5 | 29 | 128.5 |
| Per Serving(/4) | 487.25 | 37.5 | 10.88 | 3.63 | 7.25 | 32.13 |
Peri Peri Bowl
Ingredients
Peri Peri Marinade:
- 2 medium red chiles
- 1 medium fresh green chile
- 1 teaspoon fresh garlic minced
- ½ teaspoon salt
- ¼ teaspoon dried oregano
- 1 ½ teaspoons paprika
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
Chicken Skewers:
- 24 ounces boneless, skinless chicken thighs
Pepper and Tomato Cauliflower Rice:
- 4 tablespoons butter
- 1 medium orange pepper
- 1 medium green onion
- 1 tablespoon tomato paste
- 1 teaspoon paprika
- 16 ounces cauliflower rice
Instructions
- Using the broil function of your oven (alternatively, you can use the grill), roast the chili peppers until charred. Set aside.
- In a saucepan, add garlic, salt, and spices. Add oil and vinegar. Turn heat on to medium and simmer for 2-3 minutes.
- Remove from heat. Add chilies to the oil and allow to steep until cool.
- Transfer to a blender or food processor and pulse until pureed and homogenous.
- If using wooden skewers, soak in water for at least one hour. In a ziplock bag, add chicken pieces, then cover with marinade.
- Seal and refrigerate to marinate for at least one hour, a maximum of 24 hours.
- Skewer chicken pieces.
- Grill over coals, basting with marinade leftover in the ziplock bag. Alternately, place a griddle pan in the oven and preheat to 400 degrees Fahrenheit. Once the oven is at temperature, set timer for 6 minutes. Take the griddle pan out and cook the chicken on the dry griddle pan until seared on both sides. Transfer the chicken to a baking sheet, return to the oven, and roast for 10-15 minutes or until cooked through. Baste halfway with marinade leftover in the ziplock bag.
- In a skillet over medium heat, melt the butter. Saute bell pepper and white tips of the green onion until aromatic (save the green sections for plating.)
- Add tomato paste and paprika. Swirl to combine and to toast slightly or for about 30 seconds.
- Add cauliflower rice. Mix well. Continue to cook until dry.
- Plate with cauliflower rice on the bottom, chicken on top, and topped with remaining green onion slices.
