Peri Peri Chicken Thighs
Peri peri chicken is a fiery, tangy masterpiece born from the fusion of Portuguese and African cooking traditions. At its heart is the African bird's eye chile, small but ferociously spicy, blended with garlic, smoked paprika, lemon juice, and vinegar into a marinade that's both punchy and deeply flavorful. Chicken thighs are the best cut for this treatment, as their higher fat content keeps them juicy even under intense heat.
The thighs marinate until the peri peri sauce penetrates deep into the meat, then roast at high temperature until the skin is blistered, charred, and impossibly crispy. The sauce caramelizes into a sticky, spicy glaze that you'll want to lick off your fingers.
Serve these over fluffy rice or alongside grilled corn and a simple coleslaw to cool the heat. A squeeze of lemon over the top just before eating brightens everything. This is bold, unapologetic cooking that's meant to be eaten with your hands and shared with friends.
Ingredients
- ● 8 bone-in chicken thighs
- ● 6 red bird's eye chiles
- ● 1 red bell pepper
- ● 6 cloves garlic
- ● 1 tbsp smoked paprika
- ● 1 tsp dried oregano
- ● 3 tbsp lemon juice
- ● 2 tbsp red wine vinegar
- ● 1/4 cup olive oil
- ● 1 tsp salt
- ● 1/2 tsp black pepper
- ● 4 lemon wedges
Instructions
- 1Blend the chiles, bell pepper, garlic, smoked paprika, oregano, lemon juice, red wine vinegar, olive oil, salt, and pepper in a blender or food processor until smooth.
- 2Score the chicken thighs with a few deep cuts on the skin side. Place in a large bowl or zip-lock bag and pour the peri peri sauce over them, making sure it gets into the cuts. Marinate for at least 30 minutes, or up to overnight in the fridge.
- 3Preheat the oven to 425°F (220°C). Arrange the chicken thighs skin-side up on a wire rack set over a baking sheet.
- 4Roast for 30-35 minutes until the skin is crispy and blistered and the internal temperature reaches 175°F. The juices should run clear.
- 5For extra char, switch the broiler to high for the last 2-3 minutes. Watch carefully to avoid burning.
- 6Rest for 5 minutes, then serve with lemon wedges and any remaining peri peri sauce from the pan. Pair with rice, grilled corn, or a fresh coleslaw.
Nutrition Facts
| Calories | 480 |
|---|---|
| Protein | 42g |
| Carbohydrates | 5g |
| Fat | 33g |
