Best Peach Piri Piri Chicken with Fonio Kale Salad
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.
Servings 4 servings
Calories: 708kcal
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
Calories: 708kcal | Carbohydrates: 52g | Protein: 36g | Fat: 41g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 25g | Trans Fat: 0.01g | Cholesterol: 89mg | Sodium: 385mg | Potassium: 1086mg | Fiber: 7g | Sugar: 17g | Vitamin A: 3243IU | Vitamin C: 67mg | Calcium: 217mg | Iron: 5mg
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