Piri piri chicken

Piri-piri chicken

Category: Main meal | Serves: 2

Prep time: 15 minutes plus 30 minutes marinating time | Cooking time: 30-40 minutes


4 skinless, skinless, boneless chicken thigh fillets (about 400–475g/14–17oz total weight)

1 small fresh red chilli, deseeded and finely chopped

1 clove garlic, crushed (optional)

½ tsp dried oregano

1 tsp smoked paprika

3 tsp olive oil

1 tbsp freshly squeezed lemon juice

Freshly ground black pepper, to taste

1 red pepper, deseeded and cut into small chunks

1 red onion, sliced or cut into thin wedges

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  1. Score a couple or so of deep slashes in each chicken thigh using a sharp knife. Combine red chilli, garlic (if using), oregano, smoked paprika, 2 teaspoons of the olive oil, the lemon juice and black pepper in a bowl. Add chicken thighs; turn to coat all over. Cover; leave to marinate in a cool place for 30 minutes.
  2. Preheat oven to 200ºC/180ºC fan/gas mark 6. Put red pepper and red onion into a small, non-stick roasting tin; add remaining olive oil and toss to coat. Add chicken thighs to roasting tin, nestling them among vegetables.
  3. Roast in oven for 30–40 minutes or until chicken is thoroughly cooked and piping hot, stirring vegetables and turning chicken thighs over about halfway through cooking.
  4. Serve immediately with crusty bread or flatbreads and a mixed-leaf salad.

Cook's tips

  • Swap the red pepper and red onion for a yellow pepper and standard onion (or 4 shallots).
  • Try grilling the marinated chicken thighs over a barbecue. Cook over medium-hot coals until thoroughly cooked through, turning occasionally. You may need to brush the chicken with a little olive oil during cooking to prevent them from becoming too dry. Serve with salad instead of roasted veg.

Nutritional information

Nutritional info