Name: Irresistible Peri Peri Chicken with Sauce
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: African
Ingredients: 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; 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 (for marinade); 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; Reserved half of the marinade; 1 tablespoon butter (optional); ½ cup chicken stock (or water)

Description

A flavor-packed Peri Peri Chicken recipe featuring a homemade spicy and tangy sauce that can be tailored to your heat preference.

Ingredients

Scale

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
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 (for marinade)
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
Reserved half of the marinade
1 tablespoon butter (optional)
½ cup chicken stock (or water)

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Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Toss red bell peppers, jalapeño, garlic, and onion in 1 tablespoon olive oil, seasoning with salt and pepper. Roast for 20-25 minutes.
In a blender, combine 4 tablespoons olive oil, lemon juice, lemon zest, smoked paprika, oregano, thyme, red wine vinegar, honey, and red pepper flakes. Add roasted veggies once cooled and blend until smooth.
Place chicken thighs in a bowl or zip-top bag and coat with half of the marinade. Refrigerate for at least 30 minutes.
For the sauce, add a splash of water or chicken stock to the remaining marinade if too thick.
Preheat oven to 375°F (190°C) and bake marinated chicken for 35-45 minutes, until internal temperature reaches 165°F (75°C).
For the grill method, preheat grill to medium-high and grill chicken thighs for 6-7 minutes on each side, until cooked through.
Let the chicken rest, then serve warm drizzled with reserved sauce and garnished with parsley.

Notes

For a vegetarian option, substitute chicken with portobello mushrooms or firm tofu. Store leftovers in an airtight container for up to 4 days.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Baking, Grilling
Cuisine: African, Portuguese

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 8g
Sodium: 450mg
Fat: 20g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 25g
Cholesterol: 80mg