Peri Peri Chicken with Sauce
Discover the irresistible flavors of Peri Peri Chicken with our grilled or baked recipe. Enjoy the spicy Peri Peri sauce that adds a fiery kick!
Servings 6
Calories 433
Ingredients
For the Roasted Vegetables:
- 3 red bell peppers sliced
- 1 jalapeño pepper sliced (remove seeds for less heat)
- 3 garlic cloves peeled
- 1 red onion sliced
- 1 tablespoon olive oil
- Salt and black pepper to taste
For the Marinade:
- 4 tablespoons lemon juice (about 2 lemons)
- 1 tablespoon lemon zest (about 2 lemons)
- 3 tablespoons smoked paprika
- 2 teaspoons dried oregano
- 2 teaspoons dried thyme
- 4 tablespoons olive oil
- 3 tablespoons red wine vinegar
- 2 tablespoons honey or brown sugar (optional)
- A generous handful of fresh parsley roughly chopped
- 2 teaspoons red pepper flakes adjust to taste
- 2 lbs chicken thighs (about 6 thighs) skin-on and bone-in
For the Sauce:
- Reserved half of the marinade
- 1 tablespoon butter optional
- ½ cup chicken stock or water
Instructions
Roasting the Vegetables
- Preheat your oven to 400°F (200°C).
- On a baking sheet, place the sliced red bell peppers, jalapeño pepper, garlic cloves, and red onion. Drizzle with olive oil, season with salt and pepper, and roast until tender and slightly charred, about 25-30 minutes.
- After allowing the roasted vegetables to cool slightly, transfer them to a food processor.
Making The Marinade
- Add the lemon zest and juice, smoked paprika, oregano, thyme, olive oil, red wine vinegar, honey or brown sugar, fresh parsley, and red pepper flakes. Blend until the mixture becomes a smooth paste. Separate the mixture into two equal portions.
Marinating The Chicken
- Season chicken on both sides with salt, and transfer a zip lock bag or bowl. Add one portion of the marinade and toss it with the chicken until all pieces are entirely and evenly coated with the marinade.
- Marinate the chicken thighs for at least an hour or preferably overnight in the refrigerator.
Making The Sauce
- Take the remaining marinade and heat it in a saucepan over medium heat. Add the chicken broth or water, and bring to a boil.
- Lower the heat to low and let it simmer for about 10 minutes or until the sauce reduces to your desired tickness, then whisk in the butter. Taste for seasoning and add more salt as needed.
To Bake
- Preheat your oven to 375°F (190°C).
- Remove chicken from marinade and transfer to a roasting pan about 2 inches part.
- Place the pan in the oven and bake the chicken until it reaches an internal temperature of 165°F (74°C), about 20 to 25 minutes.
To Grill
- Prepare your grill for medium-high heat grilling.
- Place the chicken thighs, skin-side down, on the preheated grill using indirect heat. Close the grill and cook for approximately 5 minutes, then flip the chicken and cook, brushing with the sauce until it reaches an internal temperature of 165°F (74°C), about 5 to 7 minutes (or longer depending on your grill).
Serve
- Serve the cooked chicken with the vibrant Peri Peri sauce, garnished with additional parsley if desired.
Notes
- It is important to mix the marinade ingredients well; don’t skip this step.
- The longer the chicken marinates in the fridge the better, the least amount of time would be 2 hours, and no longer than 8 hours.
- Spacing the chicken in the pan is essential, too little space will cause the chicken to steam instead of baking up crisp.
Nutrition
Calories: 433 | Carbohydrates: 16g | Protein: 20g | Fat: 33g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Trans Fat: 0.2g | Cholesterol: 116mg | Sodium: 120mg | Potassium: 519mg | Fiber: 4g | Sugar: 10g | Vitamin A: 3982IU | Vitamin C: 86mg | Calcium: 51mg | Iron: 3mg