Piri-Piri Chicken

Author

NuWave

Servings

6

Category

Main Dishes

Ingredients

• 1 (4-lb) chicken, backbone removed, opened flat
• ¼ c chopped fresh cilantro
• 1 (2-inch) piece fresh ginger, peeled, thinly sliced
• 1 large shallot, peeled, quartered
• 3 garlic cloves, peeled
• ½ c piri-piri sauce or other hot pepper sauce
• ¼ c extra-virgin olive oil
• ¼ c fresh lemon juice
• Sea salt
• Fresh ground black pepper
• 3 T butter
• 3 T fresh cilantro, finely chopped
• 2 garlic cloves, minced
• 2 T piri-piri sauce or other hot pepper sauce
• 2 T fresh lemon juice

Directions

1. Preheat Bravo and set to broil for 500°F.
2. Bring filets up to room temperature, about 30 min.
3. Place ¼ T oil in 10-inch nonstick round roasting pan and place in preheated Bravo. Add potatoes. Cook 7 min. Flip potatoes and broil until golden brown. Add garlic. Cook 2 minutes. Add chilies and ¼ c of oil from jar. Add Italian seasoning and cook 2 minutes.
4. Pour in wine. Remove. Cover with foil; set aside.
5. Season both steaks with salt and pepper. Spray baking pan with cooking spray. Insert Probe into steak. Set Probe to 120°F for medium-rare.
6. Broil at 500°F (TOP only) for 4 min. Flip, and cook to rare (110°F). Remove steaks.
7. Add steaks to Italiano sauce mixture in roasting pan. Add lemon juice. Spoon juices and spices over steaks. Place into Bravo with roasting pan. Broil for 2 additional minutes same temperature.
8. To plate place filet into center of plate, arrange 3 potato wedges around the filet. Spoon 3 peppers on top of filet and half of the sauce over each steak. Serve.