The distinct flavor combination of ginger, cilantro, lemon, peppers, onion and garlic cannot be resisted by mere mortals.   The medley of flavors will put a spell on those who partake. They will likely spend their days a zombie-slave to this dish…. Must. Eat. More.

(This is full-flavored, but not hot, dish.  My personal preference is to amp up the sauce to a tongue-tingling level with more peppers)

Marinade
1. In a food processor add the following and purée:

• 1 white onion, chunked
• 3-4″  peeled & sliced fresh ginger root
• 5 cloves fresh garlic
• 1 large jalapeno pepper
• 1/4 C cilantro
• 1 T salt
• 1 T freshly cracked black pepper

2. Add the following and mix thoroughly:

• juice of 1 lemon, freshly squeezed
• 1/2 C Louisiana-style hot sauce
• 1/4 C vegetable oil of choice

3. Marinate 3 1/2 – 4 lbs of boneless, skinless chicken chunks for 4-6 hours, or overnight.

Sauce
4. Make the sauce* by combining the following in a sauce pan:

• 1/4 C vegetable oil of choice
• 1/4 C Louisiana-style hot sauce
• 1/4 C chopped fresh cilantro
• 1 minced jalapeno, seeds removed
• 3 cloves minced garlic
• 2 T minced onion
• 2 T lemon juice

* If using lean chicken breasts, make a double batch of sauce and divide in half.  Use half to baste with frequently, then discard. Serve with reserved half.

Assemble & Cook
5. Prepare kabobs with onions and peppers cut to appropriate size.  For about 3 1/2 – 4 pounds of chicken, I use:

• 2 red bell peppers
• 2 green bell peppers
• 2 medium purple onions.

6. Grill over direct or semi-direct heat and turn frequently.  If using lean chicken cuts, baste frequently with dedicated basting sauce then discard. Cook to a minimum internal temperature of 165ºF.  Baste liberally with warm, reserved sauce and serve.

Observe those who partake become hypnotized by flavor.  They will do whatever you ask for more Piri-Piri Voodo Chicken Kabobs. Like it? Share your thoughts and spread the word. WORLD DOMINATION CAN BE OURS!