PORTUGUESE-STYLE PERI PERI CHICKEN with CILANTRO SAUCE

As we were recently in Portugal, I could not wait to create some Portuguese dishes upon our return. Though seafood is an absolute favorite of mine, by the time we got home, we were craving chicken 😀. The original recipes use whole chicken or chicken pieces, but to keep things leaner, I used boneless skinless chicken thighs and breasts. I tweaked some of the spices for a delicious and moist combination, especially with the sauce. I suggest serving it over brown basmati rice, with lots of fresh veggies!

INGREDIENTS
2 pounds boneless, skinless, chicken thighs and/or tenderloins, trimmed
For the marinade:
1 Tablespoon Ancho chili pepper
2 Tablespoons smoked paprika (yes, the smoked is needed here, if possible)
6 cloves of garlic, peeled
½ Tablespoon kosher salt
1 teaspoon coriander
¼ cup plus 1 Tablespoon red wine vinegar
¼ cup olive oil
½ teaspoon black pepper

For the sauce:
10 ounces plain Greek yogurt, nonfat
1 bunch of fresh cilantro, finely chopped (yes, if not a cilantro fan, you can substitute basil)
¼ teaspoon kosher salt
½ teaspoon coriander
1 ½ Tablespoons freshly squeezed lemon juice

PREPARATION
Preheat oven to 400 degrees F. 

Cover the roasting pan with nonstick foil and set aside.  

To prepare the marinade, add the Ancho chili pepper through black pepper into a blender. Blend into a paste. 

Place chicken pieces into a large bowl. Pour marinade on top and mix well, until all pieces are covered with marinade. (*Note: You could marinate the chicken overnight or in the refrigerator for an hour or longer, but not necessary.) Spread chicken onto prepared pan. Place pan in the oven and bake for about 15 minutes, flip chicken, and back for another 15-20 minutes, or until chicken is thoroughly cooked through. Place on a serving platter and sprinkle with extra cilantro and smoked paprika.

While the chicken is cooking, place the sauce ingredients in the clean blender and blend until smooth. Serve with chicken. Makes 7-8 servings.