Name: Piri Piri Chicken
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: N/A
Ingredients: 1kg (2.2 lbs) bone-in chicken thighs and drumsticks; 500 g (1.1 lbs) baby potatoes thickly sliced; 2 peppers (1 red, 1 yellow), thickly sliced; 200 g (7.1 oz) cherry tomatoes; Handful of coriander leaves chopped; Buttered corn on the cob to serve; 11/2 tsp (28 ml) smoked paprika; 25 g (7/8 oz) light brown soft sugar; 1 lime zested and juiced; 1 tsp (5 ml) dried chilli flakes (use less if you prefer less heat); 2 garlic cloves chopped; 4 tbsp (60 ml) olive oil; 1/2 bunch of fresh oregano leaves picked or 1 tbsp (15 ml) dried oregano; 1 red chilli (optional ), deseeded and chopped; 1 tbsp (15 ml) grape juice or apple juice (optional )

Description

Discover how to make delicious Piri Piri Chicken with our easy recipe. Learn the secrets to perfecting this flavorful and spicy dish at home.

Ingredients

1kg (2.2 lbs) bone-in chicken thighs and drumsticks
500 g (1.1 lbs) baby potatoes thickly sliced
2 peppers (1 red, 1 yellow), thickly sliced
200 g (7.1 oz) cherry tomatoes
Handful of coriander leaves chopped
Buttered corn on the cob to serve
11/2 tsp (28 ml) smoked paprika
25 g (7/8 oz) light brown soft sugar
1 lime zested and juiced
1 tsp (5 ml) dried chilli flakes (use less if you prefer less heat)
2 garlic cloves chopped
4 tbsp (60 ml) olive oil
1/2 bunch of fresh oregano leaves picked or 1 tbsp (15 ml) dried oregano
1 red chilli (optional ), deseeded and chopped
1 tbsp (15 ml) grape juice or apple juice (optional )

Cook Mode Prevent your screen from going dark

Instructions

Combine all the marinade components with 1 teaspoon of salt using a large pestle and mortar, or blend them in a small food processor until a loose paste forms. Make several cuts in each piece of chicken, then place the chicken in a bowl and thoroughly coat it with the marinade. Cover and refrigerate for a minimum of 1 hour or up to 24 hours.
Preheat the oven to 220°C/200°C fan/gas mark 7. Place the chicken along with its marinade and the potatoes into a roasting pan. Mix them together, then arrange the chicken on top of the potatoes with the skin side facing up. Bake for 35-40 minutes until the chicken is golden brown.
Take the pan out of the oven and add the peppers to the potatoes, spoon some of the juices over the chicken, and turn the drumsticks. Tuck the cherry tomatoes among the chicken pieces and return to the oven for another 20-25 minutes until the chicken is fully cooked, the skin is crispy, and the vegetables are well roasted. Sprinkle with chopped coriander and a pinch of flaky sea salt, if desired, and serve directly from the pan with the buttered corn on the side.

Notes

For a spicier dish, increase the amount of dried chili flakes or add the optional red chili for an extra kick.
Don’t forget to make cuts in the chicken pieces before marinating to allow the flavors to penetrate the meat.
Fresh oregano is preferred for a vibrant flavor, but dried oregano can also be used. Optional grape or apple juice can provide a hint of sweetness to balance the smoky and spicy flavors.