Piri Piri Chicken Lettuce Wraps
(As featured in Lady York's Spring/Summer 2015 Magazine)
(photo: Michael Rao)
1/3 cup (75 mL) dry white wine
1 tsp. (5 mL) grated lemon zest
3 tbsp. (45 mL) lemon juice
2 tbsp. (30 mL) tomato paste
2 tbsp. (30 mL) olive oil
1 tsp. (5 mL) sweet paprika
¼ tsp. (2 mL) salt
½ tsp (2.5 mL) chili pepper flakes
4 cloves of garlic minced
4 bone in with skin chicken thighs
2 large bone in with skin chicken breasts
1 ripe avocado, diced
1 cup grape tomatoes, chopped
¼ cup red onion finely chopped
½ cup fresh cilantro, stems removed
Salt and fresh ground pepper
1 lime cut in wedges + 1 tbsp. lime juice
12 boston lettuce leaves
To prepare marinade, in large glass bowl, combine all ingredients except chicken and whisk well.
Add chicken, turning to coat. Cover and refrigerate for 4 hours, turning occasionally. You can also refrigerate for up to 24 hours if you would like to make it ahead.
Preheat grill to medium heat. Reserving marinade, place chicken, skin side down, on a greased grill. Close lid and cook for 10 minutes.
Turn and brush with reserved marinade and cook for 20 to 30 minutes until chicken is no longer pink. Remove skin and bones from chicken and shred. Set aside.
In a mixing bowl, combine the avocado, cherry tomatoes, red onion and coriander. Drizzle with 1 tbsp. of lime juice and season with salt and pepper.
To assemble wraps, divide shredded chicken amongst the lettuce leaves. Divide and spoon avocado mixture on top of each chicken wrap and serve with lime wedges.
SERVINGS 4 | PREP & COOK TIME 5 hours