- 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
- 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.
- Preheat the oven to 400 degrees F (200 degrees C).
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Pour oil on marinated chicken in the baking pan. Add 1 cup water and cover baking pan with a lid or aluminum foil.
- 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.
- Transfer baked chicken to the grill. Cook until grill marks have formed on all sides, 3 to 5 minutes.
- 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.
- Dip cooked chicken breasts into sauce and use remaining sauce as gravy for side dishes.
10/20/2019
recipepes.com
pili pili chicken, recipe
PT15M
PT1H
5
455 calories
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