as Africa Pepper Chicken
God Karen, you can’t just ask white meat why it’s white.
SERVES 4
You are probably wondering what makes this chicken African, right? It’s not, but keep that secret in your hair, okay. In any case, these smokin’ hot breasts look better than the two holes Regina cut out of her shirt to show hers!
NOTE: Please use gloves when prepping hot peppers! DO NOT touch your eyes, face, or anything below your Gucci belt after pepper handling, or your frank & beans/va-jay-jay will burn worse than last semester’s STD.
Do you have any friends from Africa? I mean besides Cady, of course. No? Then let me tell you, this sauce is a big deal in Africa. I swear. Like every household, every street meat vendor, and restaurant has a jar of this on hand at all times, because grilled meats are the mainstay food staple. Don’t believe me? I’ve got a book you can read about it. It’s in Swedish.
• Start by firing up that grill to about medium. Then, get your breasts out and grill on! I mean chicken breasts, you whore! Place the breasts in a large ziplock bag or plastic wrap and pound with mallet or heavy pan until they are even and slightly flattened. Mix the olive oil, garlic powder, paprika, and salt and pepper in a small bowl, then use to season the breasts on both sides. Grill these beauties over medium heat for about 6 minutes each side, until the meat reaches an internal temp of 165°F.
• Get on that sauce: Remove the stems and seeds from the habanero peppers.
• Put the habaneros, tomatoes, onion, garlic, basil, parsley, olive oil, and salt and pepper in the food processor and blend until smooth. Pour the sauce into a small saucepan and let simmer over medium heat for about 15 minutes. Slather that sauce on your grilled chicken. Store any extra sauce in a cute Mason jar in the fridge for up to 5 days.
Enjoy, you Skanky Spice Girls!
