Name: Piri Piri Chicken
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Portuguese
Ingredients: 4 chicken leg quarters, skin-on and bone-in; A handful of fresh thyme, thick stems removed; 2 bird’s-eye chillies (or red Thai chillies); 2 cloves garlic; 1 tablespoon olive oil; 1/2 lemon, juiced; 1/2 teaspoon paprika; 2 red bell peppers; 1/2 red onion; 1 bird’s-eye chillies (or red Thai chillies), seeds removed; 4 cloves garlic; 1 teaspoon paprika; 1 teaspoon dried oregano; 1/2 teaspoon sea salt; 1/4 teaspoon black pepper; 1/4 cup olive oil; 1/2 lemon, juiced and zested

Piri Piri Chicken

Author: Stephanie Kay

This piri piri chicken recipe makes quite a bit of sauce so you can store it in the fridge to use as a marinade for other dishes as well.

Author: Stephanie Kay
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 4 servings
Category: Mains
Method: Baked
Cuisine: Portuguese

Ingredients

Chicken:

4 chicken leg quarters, skin-on and bone-in
A handful of fresh thyme, thick stems removed
2 bird’s-eye chillies (or red Thai chillies)
2 cloves garlic
1 tablespoon olive oil
1/2 lemon, juiced
1/2 teaspoon paprika

Sauce:

2 red bell peppers
1/2 red onion
1 bird’s-eye chillies (or red Thai chillies), seeds removed
4 cloves garlic
1 teaspoon paprika
1 teaspoon dried oregano
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1/4 cup olive oil
1/2 lemon, juiced and zested

Instructions

Preheat oven to 400°F.
Lay chicken quarters onto a baking sheet, skin side up.
Combine marinade ingredients in a small food processor or blender, and blitz on high until well combined.
Evenly spread the marinade onto each chicken quarter, using your hands to rub it in. If you are able to let it marinade for 1-2 hours you will get more flavour, however it can be cooked right away.
Transfer the baking sheet to the oven and cook for 45 minutes. For extra crispy skin, turn on the broiler setting for the last 3-5 minutes
While the chicken is cooking, prepare the sauce. Begin by roasting both the red peppers and the red onion; this can be done by adding the vegetables to the tray with the chicken, done in a cast iron pan or on a gas grill. I used a cast iron skillet for this step, but any method will work. The intention is to get good char marks on the peppers and grill the onions; the bell pepper skins will be removed so burn marks are totally fine.
Once the bell peppers and onion and have roasted, allow to cool slightly. Once cool to the touch, remove the core and the skins from the red bell peppers; this can be done by hand or by using the back of a spoon.
Add peeled red bell peppers, roasted red onion and all other sauce ingredients to a blender or food processor, and pulse until a smooth consistency is formed. Set sauce aside.
Once cooked, remove chicken from the oven and transfer to a plate. Serve with red pepper sauce, and sides of your choice.
The chicken can be stored in the fridge for 3-4 days, and the sauce can be stored
Enjoy!

Nutrition

Serving Size: 1 serving
Calories: 366 calories
Sugar: 7 grams
Fat: 23 grams
Carbohydrates: 15 grams
Fiber: 3 grams
Protein: 27 grams

Find it online: https://kaynutrition.com/piri-piri-chicken/