Description
A straightforward recipe for making flavorful Piri Piri Chicken.
Ingredients
Scale
- 2 lbs chicken pieces (thighs or breasts)
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 2 tablespoons red wine vinegar
- 2 cloves garlic, minced
- 1 tablespoon smoked paprika
- 1 teaspoon cayenne pepper (adjust for heat)
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a bowl, whisk together the olive oil, lemon juice, red wine vinegar, minced garlic, smoked paprika, cayenne pepper, oregano, salt, and black pepper to make the marinade.
- Place the chicken pieces in a resealable bag or shallow dish. Pour the marinade over the chicken, ensuring all pieces are coated.
- Refrigerate the chicken for at least 2 hours, or preferably overnight.
- Preheat your grill to medium-high heat or preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
- If grilling, place the chicken on the oiled grates. Grill for 6-8 minutes per side, until the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius).
- If baking, place the chicken on a baking sheet lined with foil. Bake for 25-35 minutes, or until the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius).
- Let the chicken rest for 5 minutes before serving.
Notes
- For extra heat, add a finely chopped fresh chili to the marinade.
- Basting the chicken with leftover marinade (after it has touched raw chicken) is not safe; use fresh marinade or reserve some before adding the raw chicken.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Main Course
- Method: Grilling or Baking
- Cuisine: Portuguese/African Fusion
Nutrition
- Serving Size: 1 piece
- Calories: 350
- Sugar: 1
- Sodium: 350
- Fat: 18
- Saturated Fat: 4
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 3
- Fiber: 1
- Protein: 40
- Cholesterol: 110
Keywords: Piri Piri Chicken, spicy chicken, grilled chicken, baked chicken, lemon marinade, paprika chicken