Entrees

Preparation

1. In a blender or food processor, place the fresno peppers, peri peri peppers, ginger, shallot and the garlic. Pulse until finely chopped. Add the oil, cilantro, vinegar and paprika and puree until a smooth sauce forms, about 1 minute. Reserve a 1/2 cup of the marinade for serving.
2. Place the chicken in a resealable plastic bag. Massage the marinade into the chicken to cover completely. Marinate at room temperature for 30 minutes, or refrigerate several hours or overnight.
3. Brush the excess marinade off the chicken, reserving the marinade. Heat the grill or grill pan to medium heat and brush the grates with oil. Grill the chicken, brushing with the reserved marinade and turning occasionally, until golden-brown, or until internal temperature reaches 165°F, about 15-20 minutes. Allow to rest for 10 minutes.
4. Garnish the chicken with green onions. Serve with the 1/2 cup reserved marinade and lime wedges.
5. Tip: When working with hot peppers, always use gloves, and do not touch your face or eyes! Wash hands thoroughly after working with hot peppers.
6. Tip: Using a sharp knife, remove seeds and ribs from jalapenos and peri peri peppers to lessen the heat, if desired.
7. Tip: The peri peri pepper (piri piri), is sometimes known as the African bird’s eye chile pepper or African red devil pepper. Substitute 2 1/2 teaspoons ground cayenne pepper for peri peri peppers. Peri Peri peppers are very hot peppers that range from 50,000 to 175,000 on the Scoville scale. Compare that to jalapenos, which usually clock in at 3,500 Scoville heat units!