"Peri-peri, the national hot sauce of Zimbabwe, is an ancestor of many of our Acadian (and other southern) hot sauces. It enhances lamb, beef and fish as well as chicken, and a splash in the glass makes a mean Bloody Mary."


1/4 cup fresh lime juice
2 tablespoons cider vinegar
1/2 teaspoon paprika
1/4 teaspoon angostura bitters
1 teaspoon hot pepper sauce -- or to taste
1 dried hot red chili
1 fresh chili -- (such as jalapeno)
2 cloves garlic
2 pounds whole chicken breast -- with skin and bone


Combine the lime juice, vinegar, paprika, bitters and hot pepper sauce in a glass baking dish.

Wearing kitchen gloves, split the dried chili with a sharp paring knife and remove the seeds. Do the same with the jalapeno pepper. Mash the peppers with the garlic into a smooth paste using a mortar or an electric spice grinder. Add the paste to the lime mixture in the baking dish and combine.

Toss the chicken pieces and swish them in the marinade until they are completely coated. Cover and let marinate overnight in the refrigerator.

Remove the chicken from the marinade and grill or broil until cooked through and burnished, about 20 minutes on each side. Baste frequently with the marinade. If the chicken looks like it is beginning to burn, move it farther away from the heat source. Serve hot with chilled orange sections and plenty of napkins.

Makes 4 servings.
Recipe Source: Judith Benn Hurley in THE WASHINGTON POST; Aug 22, 1990