If you love lemon and you love onion then I have the perfect weeknight dinner for you.
South African Peri Peri Chicken
I made this dish months and months ago when I was trying to break free from my cooking inspiration rut.
After Octavian was born I struggled to balance motherhood with all other domestic responsibilities. Cooking, which was once a hobby, suddenly became a chore. Yes, give me a newborn and some postpartum depression and it takes me about a year to figure out how to live again. Don’t worry, I’ll save that subject for another day, but post-partum depression is real and horrible and nothing I will ever be ashamed to speak about openly.
But, today, I am here to talk about lemon chicken goodness.
I love lemon. And I love easy dinners that don’t require five different pots and pans. With a toddler around, sometimes dinner needs to be fast and easy. This dish is full of citrus from the lemons with a little hint of smoke from the paprika and chili powder. You can easily prepare the marinade the night before and let the chicken soak overnight, leaving you with a simple 30 minute (and 1 pan!) meal for those busy nights. I made this when Octavian was just about a year old, and he loved it! He even ate the onions. I served it with rice which was perfect with the extra sauce.
South African Peri-Peri Chicken
Prep Time: 4 hours / Cook Time: 30 minutes / Total Time: 4 hours 30 minutes / Servings: 4
- Juice of two large lemons
- 1 Tablespoon white vinegar
- 1/4 cup extra virgin olive oil
- 1 yellow onion, chopped (this ended up being a lot of onion. Half would have been sufficient, but we love onion around here.)
- 2 teaspoons minced garlic
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon cayenne pepper (heat heat heat!)
- 1 Tablespoon chili powder
- 1 Tablespoon paprika
- 1 teaspoon ground oregano
- 1 teaspoon ground ginger
- 2 pounds boneless, skinless chicken breasts
- In a large bowl, whisk together everything except for the chopped onion and chicken breasts. Add the onion and chicken and toss with tongs to coat completely, or, add all ingredients to a large zip-lock bag. Cover with plastic wrap and refrigerate for at least 4 hours (I let mine sit overnight). Of course, you don’t HAVE to marinate for that long, but I am a big advocate of marinating.
- When ready to cook, preheat oven to 350 degrees F. While oven is heating up, heat an oven-safe skillet over medium-high heat until the pan is nice and hot. Use tongs (or, if you’re like me, your fingers) and transfer the chicken to the skillet one at a time (if you do use your hands, wash them after!). Reserve the marinade. Allow the chicken to cook for 2 to 3 minutes on each side, or until browned.
- Remove chicken and set aside. Pour in the reserved marinade with the onion, cover and bring to a low boil. Turn on low and simmer for 5 minutes (this allows time for the onion to cook).
- Return the chicken to the skillet, spoon marinade over the chicken to coat. Turn off stove and, using oven mitts, transfer your pan to the preheated oven.
- Allow the chicken to cook in the oven for 15-20 minutes or until cooked completely though.
Inspired by this recipe.