About this recipe
Peri-peri paste brings heat, citrus, and a little smoke without a long spice list. Peppers cook in the same pan so the plate feels complete on its own.
Heat varies a lot by brand. Start with two tablespoons, taste, and add more after the chicken is cooked if you want extra fire.
A squeeze of lemon at the end brightens the spice.
COAT THE CHICKEN
Step 1
Pat chicken dry. Pound to even thickness if needed. Rub with peri-peri paste, garlic, salt, and half the lemon juice.
COOK
Step 2
Heat olive oil in a large skillet over medium-high until shimmering.
Step 3
Add chicken and cook until charred in spots and 165°F inside, about 5 to 6 minutes per side. Transfer to a plate to rest.
Step 4
Add peppers to the same pan. Cook, tossing, until blistered and tender-crisp, 4 to 5 minutes.
FINISH
Step 5
Slice chicken. Return to the pan with peppers for 1 minute to coat in the pan juices.
Step 6
Squeeze remaining lemon over the top. Serve with lemon wedges.
Tips
If the paste is very thick, loosen with a teaspoon of oil so it coats evenly.
For oven cooking, roast at 425°F on a sheet pan for 16 to 18 minutes instead of searing.
Swaps
Peri-peri pasteHarissa paste
Different spice profile; use the same three tablespoons.
Equipment
large skillet · meat thermometer
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