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Ingredients

3 teaspoons garlic paste, divided 2 teaspoons lemon juice 1 teaspoon salt 4 (5 ounce) skinless, boneless chicken breasts ¼ cup vegetable oil 2 cups water, divided ¼ cup white vinegar 2 tablespoons tomato paste 4 teaspoons paprika 4 teaspoons ground black pepper 2 teaspoons ginger

Nutrition Info

395.4 calories carbohydrate: 13.1 g cholesterol: 80.5 mg fat: 26.5 g fiber: 2.1 g protein: 24.5 g saturatedFat: 5.5 g servingSize: - sodium: 1039.3 mg sugar: 1.3 g transFat: : - unsaturatedFat: : -

Mix 1 teaspoon garlic paste, lemon juice, and salt together in a bowl. Place chicken breasts in a baking pan, spread evenly with the garlic mixture, and refrigerate 2 hours to overnight.
Preheat the oven to 400 degrees F (200 degrees C).
Preheat an outdoor grill for high heat and lightly oil the grate.
Pour oil on marinated chicken in the baking pan. Add 1 cup water and cover baking pan with a lid or aluminum foil.
Bake chicken in the preheated oven until no longer pink in the center and juices run clear, about 20 minutes. Drain and reserve juices in a saucepan.
Transfer baked chicken to the grill. Cook until grill marks have formed on all sides, 3 to 5 minutes.
Add remaining 1 cup water, remaining 2 teaspoons garlic paste, vinegar, tomato paste, paprika, black pepper, and ginger to the saucepan with the reserved chicken juices. Bring to a boil and cook sauce until slightly thickened, 3 to 5 minutes. Add additional tomato paste to reduce spiciness, if desired.
Dip cooked chicken breasts into sauce and use remaining sauce as gravy for side dishes.

4 servings

Spicy-spicy African chicken pili pili is great served with spiced corn and dill rice pilaf.