I’ve seen this recipe posted in a few places – there is also one called Paprika Chicken in the Diabetic’s Cookbook that Ken and I have been using on the weekends.

I can imagine it would have been even better if I had marinated it overnight like suggested.  Or it could quite possibly have been too awesome for me to handle and my taste buds might have exploded.

Portuguese (Piri Piri) Chicken

• 4 boneless skinless chicken breasts (or 8 thighs)
• juice of half a lemon
• juice of half a lime
• 2 cloves of garlic (I used two teaspoons of crushed garlic)
• 2 teaspoons of crushed chilies
• 1 teaspoon paprika
• 1 teaspoon oregano
• 1/4 cup cider vinegar
• Salt and black pepper

Not my photography / Bronnie’s was so much better. Click the photograph to head over to her blog.

I didn’t have any fresh lemons or any fresh limes.
I also didn’t have time to marinate overnight so I went overboard and left the breasts swimming in lemon and lime juice.  I also made a few cuts and ensured that the mixture sat in the breasts before I threw them in the oven.

I served it with a handful of coriander and a tablespoon of greek yoghurt (under 2%).
Above, Bronnie served hers with parsley.

Next time, I will probably increase the tablespoons of crushed chilies to 3.

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