Piri-Piri Chicken
Turn up the heat with Piri-Piri Chicken, spicy, flavorful, and grilled to perfection. Ready to ignite your taste buds?
Equipment
Ingredients
- 3 Teaspoons Sweet smoked paprika
- 2 Teaspoons Kosher salt
- 1 Teaspoon Freshly ground black pepper
- 1 Teaspoon Caster sugar
- 2 Teaspoons Ground cumin
- 1 Teaspoon Dried thyme
- 6 Fresh basil leaves
- 8 Garlic cloves
- ½ Large White onion chopped
- ¼ Cup Fresh cilantro leaves
- 3 Dried African bird’s eye chili peppers
- ¼ Cup Extra virgin olive oil
- ¼ Cup Red wine vinegar
- 1 Lemon juiced
- 1200 Grams Chicken thighs with skin on
Instructions
- In a food processor, add the paprika, salt, pepper, sugar, cumin, thyme, basil, garlic, onion, cilantro, chili peppers, olive oil, red wine vinegar, and lemon juice. Blend until smooth, about 60 seconds.3 Teaspoons Sweet smoked paprika, 2 Teaspoons Kosher salt, 1 Teaspoon Freshly ground black pepper, 1 Teaspoon Caster sugar, 2 Teaspoons Ground cumin, 1 Teaspoon Dried thyme, 6 Fresh basil leaves, 8 Garlic cloves, ½ Large White onion, ¼ Cup Fresh cilantro leaves, 3 Dried African bird’s eye chili peppers, ¼ Cup Extra virgin olive oil, ¼ Cup Red wine vinegar, 1 Lemon
- Pat the chicken thighs dry using paper towels and place them in a large Pyrex mixing bowl.1200 Grams Chicken thighs with skin on
- Pour half of the marinade over the chicken, spreading it evenly on both sides.
- Cover the bowl with food wrap and refrigerate for at least 3 hours, or up to 24 hours for more flavor.
- Transfer the remaining marinade to an airtight container and keep it in the fridge, you’ll use it later as a pan sauce.
- When you're ready to cook, preheat the oven to 200°C (400°F). Remove the chicken from the fridge and place chicken into a Large roasting dish.
- Roast the chicken uncovered for 50 to 60 minutes, or until the skin is crisp and golden and the internal temperature reaches 165°F (74°C) at the thickest part.
- Just before serving, warm the reserved marinade in a small saucepan over medium-low heat for about 3 minutes, stirring occasionally until heated through.
- Serve the roasted chicken hot and drizzled with the warm pan sauce.
Notes
Tips & Tricks for Perfect Piri Piri Chicken
- For extra crisp skin, broil the chicken for the last 2-3 minutes, just keep an eye on it!
- No bird’s eye chilies? Substitute with 1-2 teaspoons of red chili flakes or a mild chili for less heat.
- If you prefer grilling, cook the chicken over indirect heat with the lid closed until done, then finish over direct heat for a charred touch.
- This marinade works great for wings or boneless thighs too, just adjust the cook time.
- Leftover chicken makes a fantastic sandwich or salad topping the next day.
Nutrition
Calories: 714kcalCarbohydrates: 9gProtein: 43gFat: 56gSaturated Fat: 13gPolyunsaturated Fat: 10gMonounsaturated Fat: 28gTrans Fat: 0.2gCholesterol: 250mgSodium: 1365mgPotassium: 651mgFiber: 2gSugar: 3gVitamin A: 429IUVitamin C: 18mgCalcium: 61mgIron: 3mg
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