pili pili chicken

pili pili chicken
  • 3 teaspoons garlic paste, divided
  • 2 teaspoons lemon juice
  • 1 teaspoon salt
  • 4 (5 ounce) skinless, boneless chicken breasts
  • 1/4 cup vegetable oil
  • 2 cups water, divided
  • 1/4 cup white vinegar
  • 2 tablespoons tomato paste
  • 4 teaspoons paprika
  • 4 teaspoons ground black pepper
  • 2 teaspoons ginger


  1. Mix 1 teaspoon garlic paste, lemon juice, and salt together in a bowl. Place chicken breasts in a baking pan, spread evenly with the garlic mixture, and refrigerate 2 hours to overnight.
  2. Preheat the oven to 400 degrees F (200 degrees C).
  3. Preheat an outdoor grill for high heat and lightly oil the grate.
  4. Pour oil on marinated chicken in the baking pan. Add 1 cup water and cover baking pan with a lid or aluminum foil.
  5. Bake chicken in the preheated oven until no longer pink in the center and juices run clear, about 20 minutes. Drain and reserve juices in a saucepan.
  6. Transfer baked chicken to the grill. Cook until grill marks have formed on all sides, 3 to 5 minutes.
  7. Add remaining 1 cup water, remaining 2 teaspoons garlic paste, vinegar, tomato paste, paprika, black pepper, and ginger to the saucepan with the reserved chicken juices. Bring to a boil and cook sauce until slightly thickened, 3 to 5 minutes. Add additional tomato paste to reduce spiciness, if desired.
  8. Dip cooked chicken breasts into sauce and use remaining sauce as gravy for side dishes.

10/20/2019
pili pili chicken, recipe PT15M PT1H 5 455 calories

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