Take advantage of peach season with this red hot chili pepper marinated grilled chicken breast with an enticing combination of pureed peaches, fresh basil, smoked paprika, oregano, cumin, and a punch of citrus from lemon juice.
Served with a hearty, crisp, gluten-free grain salad of shredded kale, sliced onion cucumber, and peach chunks balanced with creamy feta cheese tossed in a tangy peach vinaigrette, making this a delightful piri piri chicken with a twist.
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Piri Piri with a Twist
This satisfying dish features tender grilled chicken breast marinated in a spicy Piri Piri sauce with a twist—pureed peaches, fresh basil, smoked paprika, oregano, cumin, and a punch of citrus from lemon juice.
The chicken is served with a hearty, crisp, gluten-free grain salad of shredded kale, sliced cucumber, peach chunks, red onion, and creamy feta cheese, all tossed in a tangy peach basil vinaigrette, making it a fresh and vibrant meal perfect for a gourmet experience while dining in.
African and European Connection
Piri Piri, also known as Peri Peri, originated from Mozambique, Angola, and Portuguese cuisines. It features a blend of African bird’s eye chili peppers, garlic, lemon, and various spices. This 15th-century Portuguese creation's popularity has spread to the United States, where it is loved for its fiery flavor. If you love spicy food, this is a must-try.
I had so much fun making this peach Piri Piri sauce, inspired by the traditional recipe. It pairs wonderfully with grilled chicken. Are you looking for authentic Portuguese recipes? Check out Ana's Portuguese Cooking and Leite's Culinaria.
Gluten-Free and Versatile
Fonio is an ancient West African grain known for its light, fluffy texture and nutty flavor. It is naturally gluten-free, making it an excellent substitute for couscous.
Chef Pierre Thiam has been instrumental in educating people about fonio and its culinary potential. Its versatility and health benefits make it a fantastic addition to any meal, especially in salads like this one. Learn more about Chef Pierre Thiam and Fonio here.
Looking for another recipe with Fonio? Check out my Spicy Peanut Chicken Wings with Mushroom Jollof Seasoned Fonio Pilaf recipe.
Try Other Globally-Inspired Recipes
- Spicy Chicken Pitas with Arugula Feta Pomegranate Salad
- Vegetarian Ras El Hanout White Bean and Kale Soup
- Green Lentil Kale Stew
- Massaged Kale Pickled Vegetable Salad
Ingredients with Steps
Diamond-slit the boneless skinless chicken, then mix pureed peaches, minced garlic, red chili, smoked paprika, ground cumin, olive oil, lemon juice, salt, and pepper in a bowl. Coat the chicken and marinate for at least 15 minutes. Boil water, add fonio, reduce heat, cover, and simmer for 5 minutes. Let it sit covered for 5 minutes, then fluff and cool.
Whisk pureed peach, chopped basil, olive oil, white wine vinegar, honey, salt, and pepper. Massage chopped kale with olive oil and salt until tender. Combine cooled fonio, diced cucumber, peach, red onion, and feta with massaged kale. Toss with vinaigrette. Preheat the grill pan to medium-high. Grill chicken for 6-7 minutes per side until 165 degrees Fahrenheit inside. Let rest, then slice and serve with salad.
Culinary Glossary
This section provides concise definitions of key ingredients and techniques to enhance understanding and improve cooking skills related to this recipe. Check out the live Culinary Glossary here.
- Piri Piri - Also known as Peri Peri, which means "pepper pepper" in Swahili, refers to a type of chili pepper and a spicy sauce. This spicy sauce is used in Portuguese and African cuisine.
- Red Hot Chilies - Suitable red chilies for this recipe would be Fresno chilies, red jalapeños, or red Thai chilies since they offer a good balance of heat and flavor. FYI: Fresno chilies are medium-hot with a fruity, slightly smoky flavor and can probably be found at your local grocery store or farmer's market.
- Peaches - When shopping for peaches, understand that the main difference between peaches and nectarines is that peaches have fuzzy skin while nectarines have smooth, thin skin. However, in this recipe, one can be used for the other.
- White Wine Vinegar - Be aware that White wine vinegar is made from fermented white wine, offering a milder, more complex flavor compared to the sharper, more acidic taste of distilled white vinegar made from grain alcohol.
- Kale - A robust, slightly bitter flavor with earthy and peppery undertones. For this recipe, I used Tuscan Kale from Trader Joe's. Four other popular types are Curly Kale, Lacinato (Dinosaur) Kale, Red Russian Kale, and Siberian Kale.
- Fonio - A gluten-free ancient grain cultivated primarily in West Africa, where it thrives in arid conditions and sandy soils, that grows quickly and matures within 6 to 8 weeks.
See the recipe card for quantities below.
Instructions
Follow the instructions and cooking tips below using the step-by-step picture guide.
The fresh garlic, chilies, and spices combined with the peach puree create a balance for a savory dish.
Rub the marinade into the slits helps increase absorption of the seasoning mixture.
Dressing is always balanced in a 3 to 1 ratio of oil to acid.
Massaging the kale allows the fiber tissues to break down to make it tender for eating raw.
For visual appeal, always add multiple colors of ingredients since we eat with our eyes too.
Gently combine the salad ingredients to keep the feta in chunks.
Marinading the chicken first is great, and making the dressing and salad second allows marinating time.
Substitutions
Dairy-Free
- Feta Cheese - Use dairy-free feta or omit it altogether. What to make it yourself? Check out Rainbow Plant Life, and It Doesn't Taste Like Chicken's vegan feta cheese recipe.
Gluten-Free
- Yay! This recipe is already gluten-free.
Vegetarian
- Boneless Skinless Chicken Breast - Replace the chicken with marinated and grilled tofu or hearty mushrooms like portobello.
Convenience
- Minced Garlic - Use a food processor to conveniently chop garlic cloves in seconds.
- Red Hot Chilies - Substitute with a combination of red bell pepper and a pinch of crushed red pepper flakes, chili powder, or cayenne pepper.
- Fresh Basil - Use dried basil or mint.
- White Wine Vinegar - Substitute with sherry or apple cider vinegar.
- Feta Cheese - Use crumbled goat cheese.
Change Heat Level - Modify the recipe's heat level to your liking and learn more about the Scoville Scale and Chili Pairings.
Variations
- Chicken Wings - Use the marinade with your favorite proteins, like chicken wings. I actually used it to marinate flank steak overnight!! Came out tender and delicious. You have to try it out.
- Air Fryer - I also like to test my marinated recipe-developed proteins in the air fryer. This was the result. Beautiful!
- Directions - Preheat your air fryer to 375 degrees Fahrenheit, place it in the air fryer basket, and cook for 15-20 minutes, flipping halfway through, until the internal temperature reaches 165 degrees Fahrenheit.
Equipment
- Mixing Bowls - These are used to make and marinate chicken. It is also used to combine the ingredients for the peach vinaigrette. I used the Pyrex Smart Essentials 3-Piece Prepware Mixing Bowl Set for this recipe.
- Saucepan with a Lid - Used to make the fonio like the 3-quart All-Clad 3-Ply Stainless Steel Sauce Pan.
- Grill Pan - (or outdoor grill) - To make amazing grill marks on the chicken. If you do not have a grill pan, you can use a cast iron skillet or frying pan. I developed this recipe using the Lodge Cast Iron 10.5 10.5-inch Square Cast Iron Grill Pan.
- Cutting Board - Used to rest the chicken on before slicing to allow the meat juices to redistribute. Are you looking for a wooden cutting board set? Try the Royal Craft Wood Wooden Cutting Board Set.
Kitchen Must Haves - Find other tools I use here.
Storage
- Refrigerator - To store in the fridge, place the chicken in a shallow 2-inch container to cool down quickly. Then, store it in an airtight container along with the rest of the meal. The meal will last up to three days. Important: Do not reheat the fonio salad; just toss with the vinaigrette when ready to serve.
- Freezer - Follow the refrigeration process mentioned above for the chicken. Then, place it in the freezer in a labeled, airtight container. You can also freeze the leftover cooked fonio grains in a freezer-safe resealable bag.
For meal prep, I tend to store them in Freshware Meal Prep Containers.
Airtight Food Containers - I interchange glass food storage containers with plastic clipping lids or wooden push-ins. I always suggest glass storage containers because they can be microwaved, they hold food without staining, and the glass keeps the food at a more stable temperature, keeping it fresher and longer. Try the OXO Good Grips Smart Seal Glass Rectangle Food Storage Containers or the Pyrex Freshlock Glass Food Storage Containers.
Cooking Tip
- Let it Rest - For maximum flavor and tenderness, let the marinated chicken rest for a few minutes after grilling to allow the juices to redistribute.
Your Cooking Tips Resource Guide - Become a better home cook with tips to help you cook more efficiently on the Cook's Notebook tab. Click here for an extended live Culinary Glossary.
Frequently Asked Questions
Yes, nectarines, mangoes, or apricots can be great substitutes for peaches.
Absolutely, the chicken and salad can be prepared in advance and stored separately for a quick and healthy meal. I did that myself. Important: Do not reheat the fonio salad; just toss with the vinaigrette when ready to serve.
You can use quinoa, wild rice, or couscous as substitutes.
Yes, you can omit the cheese or use a dairy-free alternative to keep it vegan.
Peaches are ripe when they yield slightly to gentle pressure and emit a sweet fragrance, typically harvested from late spring to early fall, peaking in mid to late summer.
Chicken Recipes
Looking for other chicken recipes like this? Try these:
- Creamy Curry Chicken Gnocchi Soup | Caribbean Style
- Creamy Chicken Corn Chowder with Dumplings | Dairy-Free
- Lemongrass Marinated Grilled Chicken Spring Rolls
- Spicy Greek Chicken Meatball Rice Bowl
African-Inspired Recipes
Looking for other African-inspired recipes like this? Try these:
- Spicy Zhug Chicken Pita Sandwich with Spinach Date Salad
- Spicy Falafel Pita Sandwich & Lemon Tahini Dressing
- Quick and Easy Lean Baharat Spiced Bean and Lamb Stew
- Vegetarian Ras El Hanout White Bean and Kale Soup
📖 Recipe
Best Peach Piri Piri Chicken with Fonio Kale Salad
Ingredients
For the Spicy Tangy Marinated Chicken
- 4 boneless skinless chicken breasts
- 4 cloves garlic minced
- 2 red chili finely chopped
- ¼ cup basil chopped
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- ¼ cup olive oil
- ¼ cup lemon juice
- Salt and pepper to taste
For the Peach Basil Vinaigrette
- 1 peach pitted and pureed
- ¼ cup fresh basil leaves chopped
- ¼ cup olive oil
- 2 tablespoons white wine vinegar
- 1 tablespoon honey
- lemon zest
- Salt and pepper to taste
For the Massaged Kale and Fonio Salad
- 1 cup fonio or quinoa as an alternative
- 2 cups water for cooking fonio
- 4 cups shredded kale stems removed
- 1 tablespoon olive oil
- 1 cup cucumber diced
- 2 peach diced
- ½ red onion thinly sliced
- ½ cup crumbled feta
Equipment
Instructions
- Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Marinate the Chicken: Diamond slit the chicken. Then, combine the pureed peaches, minced garlic, red chili, smoked paprika, ground cumin, olive oil, lemon juice, salt, and pepper in a mixing bowl. Place the chicken breasts in a resealable bag or keep them in the bowl.
- Pour the marinade over the chicken and combine well, ensuring each piece is well-coated. Seal or cover and marinate in the refrigerator for at least 15 minutes. While the chicken is marinating, prepare the the fonio salad.
- Prepare the Fonio: Bring the water to a boil in a medium saucepan. Add the fonio, reduce heat to low, cover, and simmer for about 5 minutes or until the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and let it cool.
- Prepare the Peach Basil Vinaigrette: Whisk together pureed peach, chopped basil leaves, olive oil, white wine vinegar, honey, salt, and pepper in a small bowl. Set aside.
- Massage the Kale: Place the chopped kale in a mixing bowl. Add the olive oil and a pinch of salt. Using your hands, massage the kale for 2 to 3 minutes or until it becomes tender and darkens in color.
- Prepare the Salad: Add the cooled fonio, diced cucumber, peach, thinly sliced red onion, and crumbled feta or goat cheese in the bowl in the massaged kale. Pour the peach basil vinaigrette over the salad and toss to combine. Set aside, allowing the ingredients to meld.
- Grill the Chicken: Preheat a grill pan over medium-high heat. Remove the chicken breasts from the marinade and let any excess marinade drip off. Place the chicken on the grill pan and cook for about 6-7 minutes per side or until the chicken is cooked through and has nice grill marks. Use a meat thermometer to ensure the internal temperature reaches 165 degrees Fahrenheit.
- For Outdoor Grilling: Preheat your outdoor grill to medium-high heat. Remove the chicken breasts from the Piri Piri peach marinade, letting any excess marinade drip off—lightly oil the grill grates to prevent sticking.
- Place the chicken breasts on the grill and cook for about 6-7 minutes per side, or until the chicken is cooked and has nice grill marks. Use a meat thermometer to ensure the internal temperature reaches 165 degrees Fahrenheit.
- Rest the Chicken: Once cooked, remove it from the grill and let it rest for at least five minutes before slicing and serving with the salad.
- Serve: Slice the grilled chicken breasts. Serve the sliced chicken breast on a plate alongside a generous portion of the massaged kale and fonio salad.
Video
Notes
- A food processor or immersion (hand) blender can also make the marinade.
- For less intense onion flavor, soak it in water for at least 5 minutes.
Nutrition
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