Peri Peri Chicken Thighs

The peri peri (also known as African bird's eye pepper) is one hot pepper and contributes a fair amount of heat to the marinade/basting sauce in this recipe courtesy of 'Barbecue America's' Rick Browne.

Recipe Ingredients:

1 cup regular or low sodium soy sauce
1/8 cup peri peri peppers or 1 medium jalapeño pepper
1/4 cup regular or low sodium teriyaki sauce
2 cloves garlic, minced
3 tablespoons brown sugar, packed
1 tablespoon honey
1/4 cup orange marmalade
1/2 teaspoon cayenne pepper
2 pounds chicken thighs (can use boneless, skinless) or chicken breasts (4 to 6 thighs or breasts)
1 (22-ounce) can BUSH'S® Smokehouse Tradition Grillin' Beans™ for accompaniment

Cooking Directions:

1. Combine sauce ingredients and mix thoroughly; add chicken and marinate in the refrigerator for 2 to 4 hours.
2. Drain chicken and pour marinade into a saucepan. Boil for 10 to 15 minutes then use as a baste for the chicken.
3. Preheat grill to medium heat (300°F to 350°F | 160°C to 175°C). Place chicken on grill, turning and basting often, and grill until skin and chicken is crisply browned all over. Chicken should be browned yet moist when done.
4. Serve with Smokehouse Tradition Grillin' Beans.

Makes 4 servings.

Recipe and photograph provided courtesy of Bush's Beans, through ECES, Inc., Electronic Color Editorial Services.