Piri Piri Chicken
Chicken thighs marinated in a fiery, tangy sauce of fresh chillies, garlic, oregano, paprika, and olive oil — grilled to get good colour, then finished in the oven.
Ingredients
- 2-3 lb chicken thighs
- 6 fresh serrano peppers (or a mix of fresh red chillies)
- 3 cloves garlic, roughly chopped
- 1 teaspoon dried oregano
- 1 tablespoon smoked paprika
- 100 ml (7 tablespoons) olive oil
- 50 ml (3.5 tablespoons) red wine vinegar or rice vinegar
- Salt to taste
Instructions
- Roughly chop the serrano peppers. Combine with the garlic, oregano, paprika, olive oil, and vinegar in a small saucepan.
- Bring to a simmer over medium heat and cook for 5 minutes. Transfer to a blender and purée until smooth. Allow to cool.
- Score the chicken thighs with a few cuts through the skin. Pour the cooled piri piri sauce over the chicken and marinate for at least 30 minutes — overnight in the fridge is ideal.
- Preheat oven to 400°F. Heat a ridged grill pan or cast iron skillet over very high heat.
- Sear the chicken on the hot grill pan for 3-4 minutes each side to get good colour and char.
- Transfer to the oven and cook until the internal temperature reaches 170°F.
- Alternatively, cook entirely on the BBQ — start over direct heat for colour, then move to indirect heat until cooked through.
Notes
- Heat: This is a spicy dish by design. Use fewer serranos or substitute milder red peppers if preferred.
- Marinating: The longer the better. Overnight gives the best flavour penetration.
- BBQ: Grilling on a BBQ gives better char and smoke flavour than the oven method.
- Serve with: Rice, chips (French fries), or a simple salad.
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